Post by Loupy on Jul 18, 2010 20:39:30 GMT -7
Flaxseed, wheat, and bran muffins
High fiber, healthy breakfast muffin
Number of Servings: 24
INGREDIENTS
1 C.flaxseed ground
1 C whole wheat flour
1 C. Oat Bran
1 C. Brown sugar
2 tsp. Baking soda
1 tsp Baking Powder
1/2 tsp salt
2 tbsp. Cinnamon
1 1/2 C. shredded Carrots
2-3 Apples, cored and chopped up or shredded
1/2 C. Chopped nuts (optional)
1/2 c. Raisins (optional)
3/4 C. 2 % milk
2 Eggs, beaten
1 tsp. Vanilla
DIRECTIONS
Mix flour, flaxseed, bran, sugar and dry ingredients together.
Shred carrots and apples and add these along with optional raisins and nuts to dry ingredients.
Mix well.
Stir together milk eggs and vanilla and stir this into batter until well moistened.
Fill cupcake papers until 3/4 full and bake at 350* for 20 to 25 minutes.
Freeze them in ziplock bag, then just pull one out each morning and will be ready to eat 20 minutes later on the way to work!
Recipe submitted by SparkPeople user KIMBERK24.
High fiber, healthy breakfast muffin
Number of Servings: 24
INGREDIENTS
1 C.flaxseed ground
1 C whole wheat flour
1 C. Oat Bran
1 C. Brown sugar
2 tsp. Baking soda
1 tsp Baking Powder
1/2 tsp salt
2 tbsp. Cinnamon
1 1/2 C. shredded Carrots
2-3 Apples, cored and chopped up or shredded
1/2 C. Chopped nuts (optional)
1/2 c. Raisins (optional)
3/4 C. 2 % milk
2 Eggs, beaten
1 tsp. Vanilla
DIRECTIONS
Mix flour, flaxseed, bran, sugar and dry ingredients together.
Shred carrots and apples and add these along with optional raisins and nuts to dry ingredients.
Mix well.
Stir together milk eggs and vanilla and stir this into batter until well moistened.
Fill cupcake papers until 3/4 full and bake at 350* for 20 to 25 minutes.
Freeze them in ziplock bag, then just pull one out each morning and will be ready to eat 20 minutes later on the way to work!
Recipe submitted by SparkPeople user KIMBERK24.
