Yogurt Multigrain Muffins

• 2 1/4 flour – 1/2 half white & 1/2 whole wheat flour
• 3/4 cup oats
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 eggs
• 1/2 cup vegetable oil
•  6 oz cinnamon applesauce
• 6 oz cup lite(sugar free – made w/ splenda) french applie pie yogurt
• 1/2  cup white sugar
• 1/2 cup brown sugar
• 3/4 cup honey
• 2 teaspoons vanilla extract
• 1 box instant vanilla pudding mix (sugar free preferred)
• 1 cup shredded zucchini (optional)
• 1 cup shredded carrots(optional)
• 1/2 cup chopped pecans (optional)
• 1/2 cup raisins (optional)

these are currently baking, I just wanted to have the recipe w/out writing it down…I’ll let you know how they are.  they smell delicious and the batter was yummy so that’s a good sign.   I didn’t use zucchini or carrots because I had none on hand, but I was making blueberry muffins for breakfast tomorrow and realized that was a good thing to take to a family who we’ve been helping this past week.  Everyone has been bringing meals to them but I’m not sure if anyone has taken breakfast foods to them and we’re going to help them out tomorrow night so I thought I’d go ahead and make enough muffins to take there for them too.   last week I took a smaller version of Caleb’s birthday cake from the extra batter I had and everyone has been raving about it since so I am planning on making more of that tomorrow.  I made the batter up today and it’s better if it sits in the fridge for a bit so tomorrow afternoon I’m baking that to take w/ us too.  we did dinner for them last week, so now I’m going to take muffins and another cookie cake.   Wow the muffins smell delicious!!  mmmmmm!!