I am all about trying new recipes and even taking some of my old favorite recipes and trying to "beef" them up! I usually do half-n-half white flour with whole wheat flour and start from there. I also like to replace oil in recipes with applesauce that I made this past fall (it isn't very good on its own, gotta use it up). So this morning's experiment was no different. I made Morning Glory Muffins...
1. Preheat oven to 350 degrees. Line 12-cup muffin pan with paper/foil liners.
2. Combine 3/4 c. all purpose flour, 3/4 c. whole wheat flour, 1/2 t. salt, 1/2 t. baking soda, 1/4 t. baking powder, 1/4 t. cinnamon, and 1/8 t. ground ginger in a large bowl. Mix 3/4 c. low-fat buttermilk, 1/3 c. drained canned crushed pineapple in juice, 1/4 c. fat-free egg substitute, 1/4 c. finely shredded carrots, 1/4 c. packed brown sugar, 2 T. canola oil, and 1/2 t. vanilla in a bowl. Add buttermilk mixture to flour mixture and stir just until flour mixture is moistened.
3. Fill muffin cups evenly with batter. Bake until toothpick inserted into center comes out clean, about 22 minutes. Let cool in pan on rack for 5 minutes. Remove muffins from pan and let cool completely on rack.
These turned out okay, I am hoping, as with most of the things I bake/make lately, that they will taste better after letting them sit for a while. The kids each ate two, so they must be okay in their books. Next time I think I will add more cinnamon and ginger...needs more spice!
On our way to Gangy's house this morning (almost afternoon) as the kids and I rocked out to some of our favorite Christmas songs, I peeked into the rearview mirror to find both of my kids with huge grins on their faces, dancing in their seats, and giggling. 
