Muffins are Glorious

By pavaldez

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup nonfat vanilla yogurt
• 1/2 cup packed brown sugar
• 1 egg
• 2 tablespoons canola oil
• 1 teaspoon vanilla
• 1/4 cup finely shredded carrots
• 1/2 cup drained crushed pineapple
• 1/3 cup currants or raisins
• 1/4 cup chopped toasted walnuts

Details

Servings 12

Preparation

Step 1

Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with no-stick spray.

In a large bowl, mix the all-purpose flour, pastry flour, baking powder, cinnamon,baking soda, and salt.

In a medium bowl, mix the yogurt brown sugar, egg, oil, and vanilla. Pour over the flour mixture and stir until just moistened. Add the carrots, pineapple, currants or raisins, and walnuts; stir just until evenly distributed.

Divide the batter evenly among the muffin cups, filling them about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool on a wire rack for 5 miutes, then remove the muffins from the pan.