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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 187.8
  • Total Fat: 5.4 g
  • Cholesterol: 0.5 mg
  • Sodium: 326.4 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 5.9 g

View full nutritional breakdown of Kitchen Sink Muffins calories by ingredient
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Kitchen Sink Muffins

Submitted by: MISSAMANDAJONES

Introduction

Just about everything good you can imagine goes into this recipe for hearty, healthy muffins! If you're looking for fruits, veggies, nuts, fiber and protein in a low-fat muffin that TASTES GOOD, look no further! Just about everything good you can imagine goes into this recipe for hearty, healthy muffins! If you're looking for fruits, veggies, nuts, fiber and protein in a low-fat muffin that TASTES GOOD, look no further!
Number of Servings: 18

Ingredients

    1 1/2 C. whole wheat flour
    3/4 C ground flax seed
    3/4 C. wheat germ
    1 C packed brown sugar
    2 tsp. baking soda
    1 tsp. baking powder
    1 tsp salt
    2 tsp ground cinnamon

    3/4 C. skim milk
    4 egg whites
    1 tsp vanilla extract
    2 TBSP applesauce
    1 1/2 C shredded carrots
    1 1/2 C shredded apples
    1 1/2 C shredded summer squash (zucchini or yellow)
    1 pt. fresh blueberries
    3/4 C mixed nuts




Directions

In large bowl, mix together all dry ingredients. In separate bowl, mix all wet ingredients, including carrots, apples, squash, berries and nuts. Add wet ingredients to dry and stir until just moistened. Fill muffin tins about 2/3-3/4 full.

Bake at 350* for about 30-40 minutes. Yields about 18 regular muffins or 9 Texas sized muffins. Add another 10 minutes or so to cooking time for Texas muffins.

Number of Servings: 18

Recipe submitted by SparkPeople user MISSAMANDAJONES.






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