Handful Muffins

Name: Handful Muffins
Ingredients: 2 tablespoons ground flax seeds; 13 cup hot water; 1 cup unsweetened soymilk, warmed; 14 cup rolled oats; 12 cup all-bran cereal, original cereal twigs; 12 cup crunchy flake cereal (like Kelloggs Vector); 3 tablespoons applesauce; 2 tablespoons oil; 2 tablespoons honey; 12 cup sugar; 1 tablespoon vanilla; 1 cup whole wheat pastry flour; 12 cup oat flour; 12 cup kamut flour; 2 teaspoons baking powder; 14 teaspoon nutmeg; 12 teaspoon salt; 1 small parsnip, shredded; 12 cup currants; 5 dried figs, diced; 13 cup diced dried apricot; 14 cup dried cherries; 14 cup pumpkin seeds

23 ingredients

9 steps

Ingredients

2 tablespoons ground flax seeds
13 cup hot water
1 cup unsweetened soymilk, warmed
14 cup rolled oats
12 cup all-bran cereal, original cereal twigs
12 cup crunchy flake cereal (like Kelloggs Vector)
3 tablespoons applesauce
2 tablespoons oil
2 tablespoons honey
12 cup sugar
1 tablespoon vanilla
1 cup whole wheat pastry flour
12 cup oat flour
12 cup kamut flour
2 teaspoons baking powder
14 teaspoon nutmeg
12 teaspoon salt
1 small parsnip, shredded
12 cup currants
5 dried figs, diced
13 cup diced dried apricot
14 cup dried cherries
14 cup pumpkin seeds

Directions

1

Preheat oven to 375F and grease or line 16 muffin cups.
2

In a bowl, whisk together flaxseed and hot water.
3

Let stand 10 minutes.
4

Add the warmed soy milk, oats, All Bran, Vector, applesauce, oil, honey, sugar and vanilla.
5

Let stand 10 minutes.
6

In another bowl, whisk together flours, baking powder, nutmeg and salt.
7

Stir the dry ingredients into the cereal mixture just to moisten, then add the parsnip, currants, figs, apricots, cherries and pumpkin seeds.
8

Portion into the tins (I use an ice-cream scoop for even portions).
9

Bake for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.