Evil Twin Muffin (Zucchini Banana Apricot Pear Bran Flax!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 204.7
- Total Fat: 6.9 g
- Cholesterol: 26.8 mg
- Sodium: 352.3 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 3.7 g
- Protein: 4.7 g
View full nutritional breakdown of Evil Twin Muffin (Zucchini Banana Apricot Pear Bran Flax!) calories by ingredient
Introduction
Wonder Muffin's exil twin! That same awesome bran flax base with a whole new set of fruits and veggies.Heres a tip - if your pears are overripe you'll want to mash them. If you have firm crispy pears like Green Anjou or Bosc dice them up and add an extra 1/4 c. of milk. Wonder Muffin's exil twin! That same awesome bran flax base with a whole new set of fruits and veggies.
Heres a tip - if your pears are overripe you'll want to mash them. If you have firm crispy pears like Green Anjou or Bosc dice them up and add an extra 1/4 c. of milk.
Number of Servings: 16
Ingredients
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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
1/2 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 1/2 cups zucchini, shredded
2 pears (mash if overripe, dice if crisp)
1 banana, mashed
1/2 cup dried apricots, diced
1/2 cup nuts (your choice, optional)
Directions
1.) Preheat oven to 350 degrees F. Spray muffin pan.
2.) In a small bowl, mix dry ingredients (except brown sugar). Whisk wet ingredients and sugar in a large bowl.
3.) Grate zucchini and pile in a third bowl with diced/mashed fruit 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: 12 large muffins, 14-16 small-medium sized.
Number of Servings: 16
Recipe submitted by SparkPeople user BUTIAMLETIRED.
2.) In a small bowl, mix dry ingredients (except brown sugar). Whisk wet ingredients and sugar in a large bowl.
3.) Grate zucchini and pile in a third bowl with diced/mashed fruit 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: 12 large muffins, 14-16 small-medium sized.
Number of Servings: 16
Recipe submitted by SparkPeople user BUTIAMLETIRED.
Member Ratings For This Recipe
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STAVLO
Endless possibilities! I used two quick bread pans instead of muffin pans, baked for 27 mins. for the glass loaf pan, 34 mins. for the non-stick metal pan. I sliced the loaves lengthwise and crosswise to still get 16 servings. This recipe is a great way to use up ripe or bumper crop produce! - 5/24/11
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JEWEL7508
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-THINQ-