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
-
1Mix milk with lemon juice, set aside.
-
2Preheat oven to 400.
-
3Spay muffin tin with non stick cooking spray.
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4In a medium bowl, combine carrot, raisins, pumpkin, splenda, syrup, orange marmalade, egg whites, vanilla, freshly ground flaxseed, and milk mixture, whisk well.
-
51n a large bowl, combine all flours, dry oat bran, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger, whisk well.
-
6Add liquids in the medium bowl to the dry ingredients in the large bowl, stirring just until they are combined-don't overstir.
-
7Pour batter into the prepared muffin tins 3/4 full.
-
8Sprinkle the tops of the muffins with the instant oatmeal powder.
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9Bake 20-30 minutes.
-
10Cool in muffin tin 10 minutes, then turn out onto a cooling rack.
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