These muffins are slightly sweet and perfect with a pat of butter in the morning for a healthy, low-fat treat.
Pumpkin Apple Breakfast Muffins
1.5 c all-purpose flour
1.5 c quick-cooking oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
dash ground cloves
pinch of salt
1 cup pumpkin
1 egg, beaten
2/3 c skim milk
scant 1/4 c canola/vegetable oil
1 cup shredded granny smith apple
1. Sift or whisk dry ingredients (flour, oats, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt) in a large bowl.
2. Combine the rest of the ingredients in a separate smaller bowl. Add wet ingredients to dry and combine until just mixed; it should be a little lumpy as seen in below picture.
3. Bake in 350 degree oven for 20 minutes or until a toothpick comes out clean.
P.S. Be sure to check out Karen's recipe tomorrow at It all started at Mother's!