These were a daring experiment, but got some good reviews. I brought these to a meeting today and before long someone was asking for the recipe (which I hadn't scribbled down yet). Instead of using white flour, I used a mixture of high fiber ingredients for better blood sugar control and increased satiety. I omitted the raisins to cut down on extra carbs (plus my significant other doesn't care for them) and cut back on the added sugar by using a sugar substitute.
Most muffins you pick up at bakeries or restuarants are super-sized and will cost you about 500 calories and over 70 g carbohydrates, more like a dessert than a breakfast! Splitting on with a friend is a better option, but will likely leave you hungry in an hour or two. These muffins are a reasonable portion and are filled with fiber for a satisfying breakfast. Typically I keep a few days worth muffins for breakfast and freeze the rest in freezer bags. This way I don't overeat them, get sick of them, or let them go to waste. Giving them to friends and family is another great option.
Summer Squash Morning Glory Muffins
Makes 16 muffins
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
2 Tbsp flax meal
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 cup Splenda Brown Sugar Baking Blend
1/2 cup canola oil
1 cup skim milk
2 tsp vanila extract
1 cup grated carrots
1 cup grated summer squash
1 apple diced
1/2 cup unsweetened coconut flakes
1/2 cup slivered almonds
1. Preheat oven to 350 degrees. Spray muffin tins with non-stick spray.
2. Mix first 8 ingredients (dry ingredients) together in a large bowl. Set aside
3. Mix oil, milk, eggs, and vanilla in a separate bowl.
4. Add the wet ingrdedients to dry ingredients. Stir until just combined (over-mixing with create tough muffins)
5. Fold in remaining ingredients and fill muffin tins 3/4 full.
6. Bake for 20 minutes or until golden brown. Serve warm.
Use within 3 days for best flavor or freeze in freezer bags for up to 2 months.
Nutrition Facts: 190 calories, 11 g fat (2 g saturated), 19 g carbohydrates, 4 g fiber, 4 g protein, 250 mg sodium