Healthy Muffins

21 ingredients
10 steps

Ingredients

  • 1 cup white flour
  • 12 cup whole wheat flour
  • 1 12 cups freshly ground flax seeds (I grind them in a coffee grinder)
  • 34 cup oat bran hot cereal (dry mix)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 14 teaspoon ground nutmeg
  • 14 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 medium grated carrots or 12 cup carrot
  • 34 cup canned pumpkin
  • 34 cup raisins
  • 1 cup Splenda granular
  • 12 cup sugar-free orange marmalade
  • 14 cup sugar-free maple syrup
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 cup skim milk
  • 1 tablespoon lemon juice
  • 1 (1 1/4 ounce) packetdry instant oatmeal

Directions

  1. 1
    Mix milk with lemon juice, set aside.
  2. 2
    Preheat oven to 400.
  3. 3
    Spay muffin tin with non stick cooking spray.
  4. 4
    In a medium bowl, combine carrot, raisins, pumpkin, splenda, syrup, orange marmalade, egg whites, vanilla, freshly ground flaxseed, and milk mixture, whisk well.
  5. 5
    1n a large bowl, combine all flours, dry oat bran, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger, whisk well.
  6. 6
    Add liquids in the medium bowl to the dry ingredients in the large bowl, stirring just until they are combined-don't overstir.
  7. 7
    Pour batter into the prepared muffin tins 3/4 full.
  8. 8
    Sprinkle the tops of the muffins with the instant oatmeal powder.
  9. 9
    Bake 20-30 minutes.
  10. 10
    Cool in muffin tin 10 minutes, then turn out onto a cooling rack.

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