Mother's Day Breakfast Idea

So kids -- or the non-cooking dads out there -- want to make Mom happy on Mother's Day by making her breakfast?

Check this recipe for carrot muffins, courtesy of webmd.com:

Muffins have a bad rep -- they’re typically heavy on the calories and high on the sugar -- but these miniature marvels are healthier and leaner, without sacrificing an ounce of taste.

Know any good recipes? Tell us in the comments below.

With each weighing in at only 130 calories and less than 4 grams of fat, the secret to their low-calorie count is fat-free yogurt and low-fat milk. Throw in some carrots and raisins, and you’ve made a delicious brunch staple loaded with vitamin A and iron.

Ingredients

2 cups all-purpose flour

½ cup sugar

2 tsp baking soda

1 tsp ground cinnamon

1/8 tsp ground nutmeg

¼ tsp salt

½ cup fat-free yogurt

¼ cup canola oil

¼ cup 1% low-fat milk

1 tsp vanilla extract

2 large eggs

2 cups shredded carrots

½ cup raisins 

Directions

Preheat oven to 350°. Place the muffin cup liners in muffin cups. Set aside.

Combine flour, sugar, baking soda, spices, and salt in a large bowl; stir to mix. In a separate bowl, combine yogurt, oil, milk, vanilla, and eggs, and whisk to combine. Add liquid ingredients to flour mixture, and gently stir just until combined (do not overmix). Lightly stir in carrots and raisins.

Spoon batter into muffin cups and bake for 20–25 minutes. Test doneness by inserting a toothpick that comes out clean. Remove from oven and cool on wire rack.

Makes: 18 servings (serving size: 1 muffin).

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