Flaxseed Morning Glory Muffins

Name: Flaxseed Morning Glory Muffins Recipe
Prep time: 15 min
Total time: 15 min
Yield: 26
Ingredients: 1 c Fiber Cereal or other grain. I used Quinoa; 2/3 c soymilk or your choice; 1/3 c orange juice; 1/2 tsp. orange zest; 1 can pumpkin ( I used a cooked yam); 1 1/4 c flour (wheat soy rice or a combination); 1/2 cup ground flaxseed or flaxseed meal; 3/4 c chopped apple or 1 sm apple; 1/2 c packed brown sugar; 1/2 c shredded carrot; 1/4 c flaked coconut; 3/4 c dried cranberries and/or raisins; 3 tsp. baking powder & baking soda; 3 tsp. apple pie spice or spices of choice; 1/2 tsp. salt; 2 eggs; 1 tbsps. canola or olive oil; 1 tsp. vanilla; 1/2 c chopped nuts of choice

Minutes to Prepare: 15

Number of Servings: 26

Ingredients

1 c Fiber Cereal or other grain. I used Quinoa2/3 c soymilk or your choice1/3 c orange juice1/2 tsp. orange zest1 can pumpkin ( I used a cooked yam)1 1/4 c flour (wheat, soy, rice or a combination)1/2 cup ground flaxseed or flaxseed meal3/4 c chopped apple or 1 sm apple1/2 c packed brown sugar1/2 c shredded carrot1/4 c flaked coconut3/4 c dried cranberries and/or raisins3 tsp. baking powder & baking soda3 tsp. apple pie spice or spices of choice1/2 tsp. salt2 eggs1 tbsps. canola or olive oil1 tsp. vanilla1/2 c chopped nuts of choice

Directions

Heat oven to 375 degrees. line regular size muffin cups with paper baking cups. Spray bottoms only of of baking cups with cooking spray. Muffins with stick if baking cups are not sprayed. If you use cereal put it in a plastic back and crush or use a food processer. If you use a grain like Quinoa, cook according to package directions

In a large bowl, mix crushed cereal and milk, let stand 5 minutes or until cereal is softened. You can skip this if you use the Quinoa. Stir in all remain ingredients. Divide batter evenly among muffin cups.

Bake 22-25 minutes or until a toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm. These freeze very well..

Serving Size: cup cake or regular muffin pan size

Number of Servings: 26

Recipe submitted by SparkPeople user SASSYCINDYANN59.

Servings Per Recipe: 26

Nutritional Info Amount Per Serving

Calories: 156.9
Total Fat: 4.5 g
Cholesterol: 16.5 mg
Sodium: 263.2 mg
Total Carbs: 28.5 g
Dietary Fiber: 2.9 g
Protein: 3.4 g

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