Muffins in the Morning

Oooeee, we like muffins! These yummies often show up Friday mornings as there is no school and just a little homework to plow through. The kids get to stay in their jammies a bit longer than usual while I whip up a batch. After they (muffins, not kids) get tossed into the oven we all scurry to clean up for the day and then skid into the kitchen in time to pull out the warm batch.


We think this recipe (as well as bran muffins) is a good morning choice. They are tasty, not too high in sugar, and full of healthy goodies. Plus, don't muffins just make a person happy?

•Carrot Zucchini Muffins•

Combine:
1 c. unbleached flour
1 c. whole wheat flour
1 c. oats
.75 c. brown sugar
3 t. baking powder
.5 t. cinnamon
.25 t. salt

Add:
2 eggs
3 T. canola oil
1 shredded carrot
1 shredded zucchini

Stir until moistened and plop into muffin cups. Bake at 400 degrees for about 20 minutes. (About 10 minutes for mini-muffins.)