BREAKFAST MUFFINS- MOIST AND NUTRITIOUS

Breakfast Muffins- Moist and Nutritious image

Provided by Pat Morris

Categories Muffins

Time 30m

Number Of Ingredients 16

12 muffin papers or-- nonstick cooking spray
1 c all-purpose flour (spooned and leveled)
1/4 c toasted wheat germ
1/2 c packed dark-brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 c old-fashioned oats
1/2 c raisins
3 Tbsp extra-virgin olive oil
1 large egg
1/3 c buttermilk
4 medium carrots, shredded
1 medium ripe banana, mashed
1/2 tsp salt

Steps:

1. Preheat oven to 400 degrees.
2. Coat a 12-cup muffin pan with cooking spray or line with muffin papers.
3. In a large bowl, whisk together flour, wheat germ, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until there are no lumps. Stir in oats and raisins.
4. Add oil, egg, buttermilk, carrots, and banana and stir until blended. Fill each muffin cup with 1/4 cup batter. Bake 20 to 23 minutes; until a toothpick inserted in center of a muffin comes out clean. Serve muffins warm or at room temperature.
5. Enjoy a muffin and juice; along with a cup of coffee or tea---then go out and seize the day!