Thursday, August 20, 2009
Bran, Flax, Zucchini Banana Muffins
This is a recipe I adapted from the back of a Bob's Red Mill package of flax seed meal.
1 1/2 cups unbleached white flour (or any type of flour...I've used soy, whole wheat, whatever you have)
3/4 cup flax seed meal
3/4 cup oat bran. Once I didn't have oat bran, so I used oatmeal, and it was great. Other times, when I haven't had oat bran, I've added extra flour or flax seed meal to equal 3/4 cup.
1 cup brown sugar. I've used sucanat for this, and white sugar when I didn't have an alternative sweetener, or any brown sugar.
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
-Mix the above ingredients together in a large bowl
-Add these ingredients to the bowl:
1 1/2 cups shredded/pureed veggie (zucchini, carrots, or squash...whatever you have around. I once mistakenly put in a cucumber instead of a zucchini, and that didn't taste so hot. Don't try it.)
2 cups pureed fruit (apple and banana are what I've used)
1/2 cup raisins (optional). I've also substituted this for chocolate chips.
1 cup nuts, chopped (I use walnuts)
-In a small bowl, combine:
3/4 cup milk
2 eggs, beaten
1 tsp vanilla
-Pour liquid ingredients into large bowl with other ingredients
Stir until moistened. Do not over-mix.
-Fill muffin cups 3/4 full
-Bake at 350 degrees for 15-20 minutes
-Yield 15 muffins
These muffins are SOOOOOO good, and so moist! And I eat them by the truckload because there's a lot of good stuff in them, and not much bad stuff (unless you put chocolate chips in). They will keep you nice and regular too!