Recipe submitted by Marilyn Hughes Gaston, M.D., Former Assistant Surgeon General.
Get a great start to the day for the entire family. There are just enough cinnamon and almonds to get your family going in the morning. Consider making these muffins on Sunday morning ... make enough to freeze and pop out for a mid-week treat.
- 1 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 whole egg
- 1/3 cup 2% milk
- 1/3 cup non-fat plain yogurt
- 2 tablespoons canola oil
- 1/3 cup sugar
- 1 cup peeled and chopped fruit or fresh berries
- Pinch cinnamon
- 2 tablespoons sugar
- 1/4 cup walnut pieces
- Preheat oven to 350 degrees.
- Lightly coat cups of a 12-cup muffin tin with canola oil.
- In large bowl, combine flours, baking powder and salt.
- In a medium bowl, combine egg, milk, yogurt and oil. Add sugar and mix well.
- Pour egg mixture into dry ingredients and stir until all ingredients are moistened. Add fruit and stir until just mixed.
- Fill each muffin cup with 1/4 cup batter, sprinkle each with optional walnut pieces, then bake for 15-20 minutes or until muffins are golden and toothpick inserted into center comes out clean.
This recipe makes 12 muffins.
Nutritional Analysis (per serving)
- 135 calories
- 3 grams protein
- 24 grams carbohydrates
- 3 grams fat
- 15 milligrams cholesterol
- 87 milligrams sodium
- 2 grams fiber