Tuesday, January 17, 2017

Saturday Market Muffins

I'm so excited about this new muffin! I have been really looking forward to making them.  I call them Saturday Market Muffins, because they are full of a variety of healthy ingredients.

Cut these muffins open and you can see all the yummy carrots, apples, nuts and raisins. But what you can't see is the oat bran and flaxseed they are full of as well.

No added fat in this recipe. Your teeth will sink into a tender muffin just bursting with flavor.
Weight watcher points are 4 for each muffin.

Saturday Market Muffins
Prepare muffin tins with non-stick cooking spray.
Preheat your oven to 350.          Recipe will make about 20 muffins.
1 1/2 cups flour (gluten free if needed) I used a gluten free flour blend for baking.
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 tsp xanthan gum if gluten free flour was used
1 1/2 cups peeled and grated carrots
1 medium peeled and grated apple
1 medium peeled and chopped apple
1/2 cup raisins
1/2 cup chopped nuts
3/4 cup milk (or milk substitute)
2 eggs (or egg substitutes)
1 tsp vanilla

In a large mixing bowl add flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon, and xanthan gum (if needed).  Mix well.
In a small bowl add milk, (or milk substitute) eggs, (or egg substitute) and vanilla. Mix well.
Add grated and chopped carrots and apples, raisins, and nuts to dry ingredients. Stir together. This will  be very thick.
Add liquid ingredients into dry ingredients and stir. Be careful not to over mix.
Fill muffin tins 3/4 full. Bake for 20-22 minutes.
Cool on wire racks.  Enjoy.  They get better as the day goes on, so save some for later!


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