Morning Glory Muffins

Found this recipe last summer in Cooking Light magazine and think they are super delicious. Yesterday, I made them with dried cherries instead of the dried pineapple. Talk about a winner- I plan to use cherries from now on. I've also made them with craisins which tasted good, and use wheat germ instead of wheat bran. It's a pretty forgiving recipe.



Morning Glory Muffins
Ingredients
Cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran (or wheat germ)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple (or dried cherries or craisins)
3 tablespoons ground flaxseed (about 2 tablespoons whole)

Preparation
Preheat oven to 350°.
Optional: Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Yield
18 servings (serving size: 1 muffin)
Nutritional Information
CALORIES 186(21% from fat); FAT 4.4g (sat 0.5g,mono 0.7g,poly 2.8g); IRON 1.2mg; CHOLESTEROL 12mg; CALCIUM 42mg; CARBOHYDRATE 35.2g; SODIUM 190mg; PROTEIN 4.2g; FIBER 3.4g

Charlotte Moore, Toronto , Cooking Light, JULY 2007