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Peggy's Kitchen |
Power Muffins
This is a great on-the-go muffin for breakfast or for a healthy afternoon snack.
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2 1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon cinnamon
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup plain yogurt
4 tablespoons melted butter
1 large egg
2 1/2 cups shredded carrots
1/4 cup flax seeds
Preheat oven to 375 degrees.
Mix flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl.
In a smaller bowl combine the yogurt, butter and egg, mixing well. Add this to the flour nmixture and stir just to blend. Stir in the grated carrots and flax seeds.
Spoon batter into a lined muffin pan, filling the liners about half way, and bake for 20 minutes. Alternatively you may fill the muffin liners and then freeze the batch, taking out as many as you would like to bake at a time. Be sure to bake them in a muffin pan.
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