"I can resist anything but temptation." Oscar Wilde
"Do you know the muffin man, the muffin man, the muffin man..." Okay, so we know the song, although none of us are personally acquainted with the Muffin Man. But if you're like me, you've never met a muffin you didn't like.
However, eater beware! Muffins may masquerade as harmless, healthy breakfast fare, but they're really no more than--GASP--cupcakes in disguise! They appear innocent as they sit benignly in coffee shops and bakeries pretending to be good for you. Honey bran, apple cinnamon, carrot raisin--yum! Loaded with oil and whole eggs, muffins are notorious fat traps. As the saying goes, "A moment on the lips, a lifetime on the hips."
In other words, take caution before being tempted! In my quest to enjoy muffins that are delicious, but won't add inches to my waistline, I've transformed lots of recipes into low fat creations. Here's one of my favorites. Hope you enjoy it!
Carrot Pineapple Muffins
1 1/2 cups flour
1/2 cup quick cooking oats
1t baking powder
1t baking soda
1/2 t salt
1 t cinnamon
1/4 t nutmeg
1/4 t ginger
1 T canola oil
1/2 cup applesauce
1 whole egg, plus two egg whites
1/2 cup skim milk
1 1/2 cup carrots
1 cup crushed pineapple (undrained)
1 cup brown sugar
Preheat oven to 350 dgrees. Spray muffin tins (enough for two dozen) with non-stick cooking spray. In large bowl combine flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set asisde. In medium bowl, combine remaining ingredients. Add wet ingredients to dry, and stir until just blended. Fill muffin cups about 2/3 full (using an ice cream scoop works well). Bake 25-30 minutes. Yield: about two dozen.