Food & Recipes

Carrot-Yogurt Muffins

by Patty Santelli; photo by Tina Rupp

Carrot-Yogurt Muffins

Prep time: 10 minutes
Bake: 30 minutes
Makes: 12 muffins

1 cup whole-wheat flour
1 cup all-purpose flour
2 Tbs wheat germ
1/4 tsp salt
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
2 eggs
1/2 cup canola oil
2 3.5 oz jars baby-food carrots
1/2 cup plain low-fat yogurt
1 medium apple, peeled and chopped
2 Tbs granola (for topping)

1. Heat oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners.

2. Combine the first 8 ingredients in a large bowl. Whisk eggs, oil, carrots and yogurt in a separate bowl. Gently stir the liquid ingredients into the dry. Add the chopped apple.

3. Fill the muffin cups 3/4 full. Sprinkle each muffin with granola. Bake for 30 minutes, or until a toothpick inserted in centers comes out clean.

How kids can help: Mix the dry ingredients, pour the wet ingredients into the dry, fill the muffin cups, sprinkle on the granola.