Tuesday, October 16, 2012

Serving Up {Muffins}: Bran Flax Muffins

In the world of recipe searches, I am sure "bran flax muffins" ranks nowhere near all the sugar laden treats that are posted every 2.5 seconds.  But maybe after all those sugar laden treats you should consider indulging in these as a truly delicious, guilt-free breakfast option.  They are packed with flax seed and oat bran and apples and carrots and are crazy moist (even better the next day) without an ounce of oil in the mix.

May I suggest whipping up a batch and throwing them in your freezer for those hectic mornings when a ready-made option would save the day.  That is what I do when I make these muffins and just yesterday they surfaced as breakfast for half the gang, they surfaced for my lunch and at least two kids ate them as an after school snack.  Okay, so they may never make your freezer, but you have got to feel good about what is being eaten!

One Year Ago: Roasted Pumpkin Seeds

(recipe from Bob's Red Mill)
printable version

1 1/2 cup flour
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 cups carrots, shredded
2 apples, peeled and shredded
1/2 cup raisins or craisins (optional)
1 cup nuts, chopped (optional)
3/4 cup milk
2 eggs, beaten
1 tsp. vanilla

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts (if desired). Combine milk, beaten eggs, and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix.
Fill muffin cups 3/4 full.
Bake at 350 degrees for 15-20 minutes.
This recipe makes approx. 15 medium-sized muffins

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