Kitchen Sink Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 1/2 C. whole wheat flour3/4 C ground flax seed3/4 C. wheat germ1 C packed brown sugar2 tsp. baking soda1 tsp. baking powder1 tsp salt2 tsp ground cinnamon3/4 C. skim milk4 egg whites1 tsp vanilla extract2 TBSP applesauce1 1/2 C shredded carrots1 1/2 C shredded apples1 1/2 C shredded summer squash (zucchini or yellow)1 pt. fresh blueberries3/4 C mixed nuts
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.
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.
Nutritional Info 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
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