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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 111.2
  • Total Fat: 3.0 g
  • Cholesterol: 14.3 mg
  • Sodium: 61.4 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Multigrain Fruit and Nut Muffins calories by ingredient
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Multigrain Fruit and Nut Muffins

Submitted by: ELOVEHARRIS

Introduction

I wanted a whole grain muffin that was low fat, no refined sugar and low sodium. These are delicious and moist. They are great for snacks or for breakfast. A completely healthy snack that really tastes great I wanted a whole grain muffin that was low fat, no refined sugar and low sodium. These are delicious and moist. They are great for snacks or for breakfast. A completely healthy snack that really tastes great
Number of Servings: 24

Ingredients

    Wet ingredients:
    2 1/2 cups Orange Juice
    2 cups Country Choice Multigrain Cereal (Rolled Rye, Barley, Oats and Wheat)
    2 eggs OR 2 T flax meal and 6T water mixed, standing for 2 minutes (a great egg substitute)
    1 cup unsweetened applesauce
    1 t vanilla extract
    zest of one orange

    Dry ingredients:
    2 cups flour (I use 1 cup White Whole Wheat, 1/2 cup corn meal and 1/2 cup millet flour)
    2T flax meal (ground flax seed)
    2T wheat germ
    2t baking powder
    2t low sodium baking soda
    2t cinnamon
    1t nutmeg

    Folded in:
    1 cup shredded apple (cored small apple, Braeburn)
    1/4 cup chopped, pitted dates
    3/4 cup shredded zucchini
    1/2 cup craisins
    1/2 cup chopped walnuts
    (Or 3 cups of any fruits, dried fruits, veggies and nuts)

Directions

1. Bring orange juice to a boil.Remove pan from burner and stir in 2 cups of the rolled multigrain hot cereal. Let it sit in covered pot for 10 minutes

2. Meanwhile, preheat oven to 400 and spray the muffin tins with oil.

3. In a large mixing bowal which together eggs (or flax substitute), applesauce, vanilla, orange zest and hot cereal mixture.

4. In a separate large bowl, combine flours, flax meal, wheat germ, baking soda, baking powder, cinnamon and nutmeg. Put dry ingredients into wet mixture and stir until mixture just barely comes together (it's OK if there are some floury streaks here and there)

5. Combine fruits, veggies and nuts and fold them into the mixture so they are well dispursed throughout the batter.

6. Spoon into muffin cups evenly.

7. Bake in preheated oven for 15 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.


Serving Size: Makes 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user ELOVEHARRIS.






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