Maple Spice Muffins

By carvalhohm2

Ingredients

• Non stick cooking spray or paper baking cups
• 1/4 cup trans-fat-free soft tub margarine spread (other butters could be substituted)
• 1/2 pure maple syrup
• 1-6 oz container of low fat lemon yogurt (I used fat free greek yogurt for extra protein; fat free was the only lemon greek yogurt I could find)
• 1/2 cup non fat sour cream
• 1 large egg
• 1 large carrot, washed and grated
• 1 small apple, grated
• 1/2 cup raisins (I accidentally ommitted this, but I am glad I did raisins are a major choking hazard and I would have needed to remove them or chop them super small for Little Joy)
• 1 cup all purpose flour
• 1 cup whole wheat pastry flour (I have no idea what pastry flour is, mine is just 100% whole wheat flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon ground clove
• 1/4 teaspoon slat

Details

Servings 12
Adapted from littletummyyummies.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees.

Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

In a large bowl, stir together margarine, maple syrup, yogurt, sour cream, egg, carrot, apple and raisins, breaking up the margarine with a spoon.

In a separate smaller bowl (about 4 cup size) combine all remaining ingredients (this should be all the dry ingredients).

Sprinkle the dry ingredient mixture over the margarine mixture.

Stir JUST until combine; do not over mix. The mixture will be quite lumpy.

Divide batter among 12 muffin cups (it will look like the muffins cups are very full, but that's ok).

Bake until the tops are brown and a toothpick comes out clean when inserted into the middle (about 20-25 minutes). I did allow mine to get too brown because I was worried they would dry out knowing this was a "healthy" recipe; the peaks of my muffins were slightly browned when a toothpick came out clean.
Serve warm.