Muffin Saturday

I love finding new recipes and my family is great about tasting everything (at least once). I have recently tried a few recipes from Jessica Seinfeld‘s Cookbooks. (She likes to hide pureed veggies and fruits in almost everything). Most of the recipes have not been big hits at our house. Passable, but no desire to repeat.
Today I made the Maple Spice Muffins. I loved them. Alex, who doesn’t eat muffins, ate four mini-muffins. Wade even ate one (He normally skips breakfast).
Maple Spice Muffins
Yields: 12 muffins | Prep: 20 minutes | Bake: 25 minutes
Nonstick cooking spray
¼ cup trans-fat-free soft tub margarine spread
½ cup pure maple syrup
1 (6 oz) container of low-fat lemon yogurt
½ cup nonfat sour cream
1 large egg
1 large carrot, washed and grated
1 small apple, grated
½ cup raisins
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1 ½ tsp cinnamon
1 tsp allspice
1/2 tsp ground clove
1/4 tsp salt
Preheat the oven to 350F. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
In a large bowl, stir the margarine, maple syrup, yogurt, sour cream, egg, carrot, apple, and raisins, breaking up the margarine with a spoon.
Sprinkle the 2 types of flour, baking soda, baking powder, cinnamon, allspice, clove, and salt over the margarine mixture. Stir until just combined, but do not over mix – the batter is supposed to be lumpy.
Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20 to 25 minutes. Turn the muffins out onto a rack to cool.
Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

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