Seriously, it's what's for breakfast: VEGGIES!
I love finding new ways to sneak in veggies, especially before noontime :)
Here is one of my favorite breakfasts: two eggs, slice of provalone, a few cubes of tofu [to add some soy, and by itself it is tasteless... it just absorbs the flavors around it!], mushrooms, tomatoes, and avocado. [all that is missing is spinach!]
And I always top it off with fresh tomatoes and avocado... the perfect meal in my book.
1 c all purpose flour
1 c whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1 tsp ground cinnamon
1 tsp ground
1/2 tsp salt
1/3 c sugar
1 1/4 c carrots, finely shredded
1-8oz can crushed pineapple [I also put it through the food processor so there would be no chukiness in the muffin]
[I also added chocolate chips to a few of them for variety... which DK actually loved!]
Preheat oven to 350'.
In large bowl, whisk together the flours, baking powder and soda, cinnamon, ginger/nutmeg, and salt. Beat the oil/applesauce, eggs, sugar together till well blended.
Add grated carrot, pineapple, and raisins.
Gradually add the flour mixture, beating just enough to combine all the ingredients.
Pour batter into muffin pans lined with paper muffin cups and bake for about 25 minutes or till golden.
[after the first time, I realized it they are so moist that they stick to the cups, so I spray the liners/pan too]
Om nom nom.