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Healthy & Wholesome Flaxseed Muffins
Filed under: Baked Goods, Breakfast, Breakfast - Muffins, Special Diets, Special Diets - Allergies, Special Diets - Fat-Free, Special Diets - High Fibre, Special Diets - Low Carb, Special Diets - Low-Fat/Cal, Special Diets - Low-Gluten, Special Diets - Lowfat, Special Diets - No-Gluten, Special Diets - Weightwatchers, Special Diets - Wheat Free.
 Description: These muffins are a fantastic, healthy way to start your day. You can also make a wonderful gluten free substitue for those with dietary restrictions. Ingredients: Dry Ingredients: 1 cup Ground Flaxseed (brown or yellow) 1 cup Whole Wheat Pastry Flour 1 cup Wheat Bran/or Wheat Germ/ or Oat Bran **NOTE: to make gluten free substitue: oat flour for whole wheat and quinoa flour for the bran's 1/2 cup of Brown Sugar 1 Tbsp of Baking Soda 2 tsp of Baking Powder 1 tsp Salt 3 Tbsp Cinnamon Wet Ingredients: 2 cups Shredded Carrots (shred and then chop into 3/4 pieces) 1.5 cups of shredded apples (cored) 1 cup of Dried Fruit, total (mix it up, use 1/2 cup each of two different types, your choice)- dried peaches, cranberries, raisins, apricots, etc..) 3 Egg Whites, lightly beaten 2 Tbsp Vanilla Directions: In a large non-aluminum bowl, combine all the dry ingredients and mix together, being sure to mash any brown sugar clumps. Add the carrots, apples, dried fruit, egg whites and vanilla. Mix together - using your hands may work best. Mixture should be moist - not runny - and should hold together. Using a mini muffin pan, fill over the top of each "cup", mounding. These muffins do not expand very much, they are dense and hold their shape. Bake at 350 degrees for 20-25 minutes. They are done when there is some resistance when you touch the muffin. NOTE: Muffin mix will hold refrigerated for up to 4 days, 30 days when frozen.  Recipe Summary: Yield: 3 dozen mini muffins Prep Time: 20 minutes Cook Time: 20-25 minutes Comments: Other recipes by Rivertown Inn: Molten Chocolate Cake With A Silky Cinnamon, Orange And White Chocolate Cream Garlic Studded Lamb Rack Pea Soup With Minted Chicken Quenelles Warm Potato Salad & Home-smoked Fish Italian Lamb Stew Shrimp Hot Dish Cornish Pasty Baked Figs With Crushed Amaretti Coconut Rice Pudding Beef Rendang Thai Beef Salad Beef Balti Chocolate & Raspberry Terrine Fig & Marzipan Tart Pork Chops And Salsa Grilled Sesame And Ginger Game Hen Chermoula Halibut Ginger And Vanilla Poached Pineapple Whole Citrus Cake Fresh Mango Salad Asiago Cheese And Pistachio Twills Cherry Maple Scones | |
Recipe Provided By:
Rivertown Inn Stillwater, MN  Detailed Listing | Website Stillwater Bed and Breakfast Inns |