These muffins are great for breakfast or as a mid-morning snack. Serve with lemon-honey butter or jam.
1 (3-pound) boneless pork roast, tied
4 apples (any tart variety, such as Macintosh or Baldwin), peeled, cored, and cut into eighths
4 large carrots, peeled and cut into 2-inch pieces
1 large Vidalia onion, peeled and cut into eighths
About 1 cup apple cider or apple juice
1 tablespoon light-brown sugar or honey*
Salt and freshly ground pepper
1 cup plain low-fat yogurt
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup butter (1/2 stick)
1 tablespoon honey*
How to Make It
Preheat the oven to 400º. Spray 12 muffin cups, or use liners, and set aside. Melt the butter in a small saucepan over low heat.
In a large bowl, use an electric mixer or a whisk to beat the eggs, honey, sugar, lemon zest, lemon juice, yogurt, and melted butter for several minutes, until light and creamy. Sift the flour, baking powder, baking soda, and salt over the egg-honey mixture and gently fold in until the batter is smooth. (If you overmix, the muffins won't be fluffy.)
Spoon about 1/4 cup batter into each muffin cup. Bake on the middle shelf for 18 minutes, or until light golden brown and a toothpick inserted in the center comes out clean.
Put ingredients, in order, into small bowl. Mix until softened.
How kids can help: Let your child help you measure ingredients, mix the batter, and fill the muffin tins.
*Note: Honey should be off-limits for children under 1 year old.
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