Pack some of these nutritious and just plain yummy muffins in your child’s lunchbox as they head back-to-school this Fall! Filled with all sorts of goodies, like shredded carrots, apples, raisins and dried cranberries, these won’t last long!
Healthy Fruit Nut Muffins
2 cups unbleached all-purpose flour
½ cup firmly packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten
1 cup plain yogurt
½ cup (1 stick) butter, melted
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
½ cup shredded carrots
1 cup coarsely chopped peeled apples
½ cup raisins
½ cup dried cranberries
½ cup coconut
Preheat the oven to 400 degrees. Spray twelve muffin cups with nonstick cooking spray.
Combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Add the egg, yogurt, butter and vanilla powder and mix with a wooden spoon; do not over mix. Stir in the carrots, apples, pecans, raisins, cranberries and coconut; the batter will be thick.
Fill each muffin cup with 1/3 cup batter. Bake for 20 to 25 minutes or until golden brown. Cool on a wire rack.
Makes 1 dozen muffins.
About Madagascar Bourbon Pure Vanilla Powder: Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Powder is all natural and contains no sugar or alcohol. It is also available in organic form. It can be used in dry mixes, in liquid or color-sensitive products, and as a flavoring for beverages. Use it also to add flavor to fresh fruit or baked goods.
*Recipe and image courtesy of Nielsen-Massey.*