Rachel's Wonder Muffins!Submitted by: BUTIAMLETIRED
IntroductionThese are the #1 favorite at the store - lightly sweet, packed with fiber and vitamins, a great breakfast on-the-go. These are the #1 favorite at the store - lightly sweet, packed with fiber and vitamins, a great breakfast on-the-go.
1 cup white whole wheat flour
1/2 cup all-purpose flour
3/4 cup ground flax seed (golden or brown)
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups carrots, shredded
2 apples, shredded
1/2 cup golden raisins
1 cup walnuts, chopped (optional)
2.) In a small bowl, mix dry ingredients (except brown sugar). Whisk wet ingredients and sugar in a large bowl.
3.) Grate apples and carrots (It's great to have a food processer for this) and pile them in a third bowl with raisins and nuts.
4.) Add dry on top of wet ingredients, stir just a little bit and then fold in the fruit and nuts. Fill muffin cups 3/4 full for medium sized muffins.
5.) Bake at 350 F for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Yeild: 10-12 large muffins, 13-14 small-medium sized.
Number of Servings: 14
Recipe submitted by SparkPeople user BUTIAMLETIRED.
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These were fantastic, omitted the raisins and added dried apricot. Only used 1/2 cup brown sugar and 3 tbls honey. Still turned out sweet and moist. Sprinkled walnuts tossed in cinnamon on top before baking, made the top crunchy mmm Used 1/2 cup apple sauce instead of oil and all wholemeal flour.mmm - 2/27/09