Wednesday, March 9, 2011

Bran Flax Muffins

I am soooo not a food blogger, but these are so stinkin' yummy I had to share. And healthy too!
So my hubs almost nevereverever eats breakfast at home in the morning. He is rarely ready to eat right off the bat & would rather pour a bowl of grape nuts at the office. Well, I'm one of those people who express love through food, and if you don't eat my food, that's basically the equivalent of saying that you have come to not so much like me anymore.... It's been hard not to take it personally. So I've been trying to think of something that he could grab on the way out the door, that freezes well, that's healthy & doesn't contain any of the many things he hates.
Imagine my delight when I found a recipe just a-waiting for me on our bag of Bob's Red Mill Flaxseed (which is awesome stuff btw. I add it to my smoothies and oatmeal for a nutty & ever so fiberific flavor.)

1 1/2 cup unbleached white flour
3/4 cup flaxseed meal
3/4 cup old fashioned oats
1 cup brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 cup shredded carrots
3 medium apples, peeled, cored & shredded
3/4 cup milk
2 eggs beaten
1 tsp. vanilla extract
Mix together flour, flaxseed, oats, brown sugar, baking soda, baking powder, salt & cinnamon in a large bowl. Stir in carrots & apples. Combine milk, eggs and vanilla in a separate bowl, then pour over liquid ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350 for 15-20 minutes. Yields 18 regular sized muffins.
These only have 115 calories and 2 grams of fat each. Of course that's before you spread some butter on it. I'm not responsible for your butter spreading tendencies.
I'm excited to see how Matt likes them.

1 comment:

Janae said...

How funny. I actually noticed this recipe on my bag of Bob's Red Mill Flaxseed as well - but I have not tried it. I wonder if they would taste good with wheat flour and splenda?