This is from the MyRecipes.com website...
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Morning Glory Muffins
Yield: 18 servings (serving size: 1 muffin)
Cooking spray
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Rhonda in Missouri
* 1 cupwhole wheat flour (about 4 3/4 ounces)
* 1/2 cupall-purpose flour (about 2 1/4 ounces)$
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* 1 cupregular oats
* 3/4 cuppacked brown sugar$
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* 1 tablespoonwheat bran
* 2 teaspoonsbaking soda
* 1/4 teaspoonsalt
* 1 cupplain fat-free yogurt
* 1 cupmashed ripe banana (about 2)
* 1 large egg$
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* 1 cupchopped pitted dates
* 3/4 cupchopped walnuts$
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* 1/2 cupchopped dried pineapple$
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* 3 tablespoonsground flaxseed (about 2 tablespoons whole)
Preparation
1. Preheat oven to 350°.
2. Place 18 muffin cups liners in muffin cups; coat liners with cooking
spray.
3. Lightly spoon flours into dry measuring cups, and level with a
knife. Combine flours and next 5 ingredients (through salt) in a large bowl;
stir with a whisk. Make a well in center of mixture. Combine yogurt, banana,
and egg; add to flour mixture, stirring just until moist. Fold in dates,
walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly
with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when
touched lightly in center. Remove muffins from pans immediately; cool on a wire
rack.
Charlotte Moore, Toronto, Cooking Light
JULY 2007
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