Recipe submitted by April R.
4 cups whole-wheat flour
½ tsp. salt
2 tsp. baking soda
¾ cup brown sugar (or ½ c. honey)
1 ¼ cups milk (or 1/3 cup powdered milk + 1 ¼ cup water)
½ cup oil
2 tsp. vanilla
2 eggs
Mix dry ingredients together. If you use powdered milk, mix it with flour mixture. Combine liquid ingredients in separate bowl. Add to dry ingredients. Stir just until moistened. Spoon into greased muffins tins and bake at 350 degrees for 15 min. (you can add 3-4 mashed bananas or raisins)
Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts
Tuesday, February 16, 2010
Monday, February 15, 2010
Malt-O-Meal Pumpkin Muffins
Rod K. submitted this recipe
These muffins are high in iron!
1 beaten egg
¾ cup milk
1 ¼ cup all-purpose flour
4 tbsp olive oil
¾ cup Malt O Meal cereal
1 tbsp baking powder
1 tsp. salt
1 cup pumpkin puree – not canned pumpkin pie mix
Stir ingredients until flour is moistened; do not
over mix. Bake 20 minutes at 400 degrees.
Makes 12 full-sized muffins, which freeze well.
These muffins are high in iron!
1 beaten egg
¾ cup milk
1 ¼ cup all-purpose flour
4 tbsp olive oil
¾ cup Malt O Meal cereal
1 tbsp baking powder
1 tsp. salt
1 cup pumpkin puree – not canned pumpkin pie mix
Stir ingredients until flour is moistened; do not
over mix. Bake 20 minutes at 400 degrees.
Makes 12 full-sized muffins, which freeze well.
Thursday, May 8, 2008
Flax Muffins
Emily H. found this recipe which I made for the stake food storage social. I loved them just as they are; however, when I made them for breakfast, my husband did not like the cinnamon. I will make them without it in the future.
Cranberry Flax Muffins
18 muffins--see link for automatic recipe size adjustments
1 egg
2 egg whites
1 cup 1% buttermilk
1/2 cup honey
1/4 cup canola oil
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups bran flakes cereal
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flax seed
1 1/2 cups dried cranberries or fresh blueberries
2 tablespoons whole flax seed
DIRECTIONS—
In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries.
Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Nutritional Analysis: 1 muffin equals 183 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 174 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat
http://allrecipes.com/Recipe/Cranberry-Flax-Muffins/Detail.aspx
Cranberry Flax Muffins
18 muffins--see link for automatic recipe size adjustments
1 egg
2 egg whites
1 cup 1% buttermilk
1/2 cup honey
1/4 cup canola oil
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups bran flakes cereal
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flax seed
1 1/2 cups dried cranberries or fresh blueberries
2 tablespoons whole flax seed
DIRECTIONS—
In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries.
Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Nutritional Analysis: 1 muffin equals 183 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 174 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat
http://allrecipes.com/Recipe/Cranberry-Flax-Muffins/Detail.aspx
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