Make your mornings glorious with these easy and healthy muffins



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"If you want something done right, you have to do it yourself" is an adage that certainly applies to a healthier muffin. Whenever I bought one, as is often the case, all the hopes of being delicious were shot down after that first rubbery and sawy bite. So I took things in hand, and the result is as close as possible to the paradise of muffins that I can imagine.

A bite in one of them reveals a tender, fluffy and cinnamon-scented crumb, which boasts of succulent cake, rather than a baked product that screams "healthy". This quality is due in part to the soft, fine texture of whole wheat pastry flour, although a mixture of all-purpose flour and plain whole wheat flour gives a similar result.


These muffins also offer a full morning glory flavor experience, with a compelling texture of carrots, coconut and shredded apples, as well as sweet and fleshy raisins, a pineapple tip and a pineapple. nut crunch. All this, and they are so much better for you – a ton of products, made from whole grain instead of refined, oil instead of butter and a small amount of added sugar. This is the kind of recipe that reminds you of the benefits of home cooking and, as these muffins freeze well, you can cook them once and enjoy the result for months to come.


Glory morning muffins

12 portions

Ellie Krieger, nutritionist and cookbook author.

INGREDIENTS

1/2 cup of canola oil or other neutral flavored oil, and more for the pan

1/3 cup raisins

3/4 cup pieces of nuts

1/2 cup unsweetened grated coconut

1 3/4 cup whole wheat flour (can replace 1 cup regular whole wheat flour plus 3/4 cup all-purpose flour)

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon of baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground ginger

A generous 3/4 cup of light brown sugar

2 large eggs

An 8 ounce can crushed pineapple with juice (1 cup)

2 medium carrots, peeled and shredded (1 cup)

1/2 cup of green / tart apple, peeled and shredded

1 teaspoon of vanilla extract

NOT

Preheat the oven to 350 degrees. Brush the molds with an ordinary muffin tin.

Place the raisins in a small bowl and pour hot water over them to cover them. Let the raisins soak while you prepare the remaining ingredients.

Arrange the nuts and coconut on a baking sheet in one layer. grill them for about 4 minutes, until they are fragrant and lightly browned. Let cool.


Whisk together the flour, cinnamon, baking powder, baking soda, salt and ginger in a medium bowl. Beat together the ½ cup of oil, brown sugar and eggs in a mixing bowl until you get a smooth and well mixed mixture, then incorporate the pineapple and its whisk juice.

Drain the raisins, throwing the liquid. Stir in the pineapple mixture; Then add carrot, apple, vanilla extract and grilled coconut and walnuts. Add the flour mixture stirring until it is incorporated to form a paste.

Spread the dough evenly in the muffin pan molds; bake (center rack) for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Transfer the dish to a rack and let cool for 5 minutes, then remove the muffins from the dish and place them directly on the rack so that they cool completely.

Nutrition: Per serving: 310 calories, 4 g of protein, 37 g of carbohydrates, 18 g of fat, 3 1/2 g of saturated fat, 35 mg of cholesterol, 170 mg of sodium, 4 g of dietary fiber, 20 g sugar


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