Doesn’t that sound like the name of some retro punk band? Or maybe the title for another cool foodie blog? But still, it also conjures up images of a middle-aged, pudgy woman who wears mom jeans, Keds, a size too small sweatshirt, and a bad perm. Go figure.
Anyway, I’m always looking for healthier, convenient options for breakfast and these are PERFECT. Grab and go. Best of all, they actually TASTE good! They have wheat germ, low fat yogurt, nuts, veggies, and only 170 calories per muffin. Eat up you hippies!
Recipe source: Martha Stewart Living (originally titled "Carrot-Zucchini Yogurt Muffins")
Vegetable-oil cooking spray
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
3/4 cup pecans, toasted and finely chopped
1/4 cup toasted wheat germ
1/3 cup packed, dark-brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 medium carrots, peeled and grated
1 large zucchini, peeled and grated
1/2 cup plain low-fat yogurt
2 large eggs, separated
2 tablespoons unsulfured molasses
1 teaspoon finely grated orange zest
Preheat oven to 400 degrees. Coat standard 12-cup muffin tin with the cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt.
In a separate bowl, stir together carrots, zucchini, yogurt, egg yolks, molasses and orange zest. Fold flour mixture into carrot mixture, just until combined. With a whisk or a mixer fitted with a whisk attachment, beat egg whites until shiny, stiff peaks form. Fold egg whites into carrot mixture.
Spoon batter into prepared muffin tins, filling to the brims. Bake until toothpick inserted comes out clean, about 25 minutes.
**I have frozen mine in a gallon sized ziplock bag and grab one for breakfast during the week!