Yummy Muffins!
I can't go long without talking about food. Now that I am trying to stay in shape, I think about what I eat much more often...So I have these yummy muffins I make so when I don't have time to take time to make something healthy, I just grab one of these babies!
Flax and Apple Muffins
1/4 cup milled flax seed
3/4 cup whole wheat flour
1/2 cup white flour (I find they get kind of heavy otherwise)
1/4 cup oatmeal
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1-1/2 cups chopped apples (or any fruit works)
3 tbsp pumpkin, apple sauce, flax seed meal, or cranberry sauce (can use veg oil instead, but I try to cut on fat)
1/2 cup milk (soy milk OK)
1/2 cup chopped nuts
Preheat oven to 400 degrees. Blend the dry ingredients in one bowl. Blend egg, pumpkin (whatever you used in that step), and milk. Add dry ingredients until just blended. Fold in apples and nuts (batter will be thick). Fill well-greased (I used Pam) muffin cups 2/3 full. Bake at 400 degrees for 18-20 minutes or until top springs back when touched. Yield 12 muffins.
Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts
Monday, January 18, 2010
Pumpkin Ginger Spice Muffins
I love Pumpkin, I love ginger. How can you go wrong with these? I modified a recipe I found on the back of a Canola Oil bottle I found at my mom's house. This makes about 1 1/2 dozen muffins, although I think you could stretch this to get 2 dozen. Here it is:
4 eggs
1 1/2 cups cane sugar
1 cup flax seed meal (this replaces the oil)
1 15oz can pumpkin
3 cups all purpose flour (I think you could substitute whole wheat here, or a mix of whole wheat, oats and all purpose...yeah, that is my plan for next time)
1 tsp baking soda
2 tsp baking powder
1 T ground ginger
1 1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 cup crystallized ginger, diced
Preheat oven to 350. Spray muffin pan with cooking spray or line with liners.
Mix eggs, sugar, flax, and pumpkin. Add flour, baking soda, baking powder, ginger, allspice, salt, and nutmeg. Stir until combined. Fold in crystallized ginger. Divide batter between 18 muffin cups. Well, do as many as you can get from the batter, I got 18. Bake for 20-30 minutes or until toothpick comes out clean.
Serve warm or at room temperature.
Yum.
4 eggs
1 1/2 cups cane sugar
1 cup flax seed meal (this replaces the oil)
1 15oz can pumpkin
3 cups all purpose flour (I think you could substitute whole wheat here, or a mix of whole wheat, oats and all purpose...yeah, that is my plan for next time)
1 tsp baking soda
2 tsp baking powder
1 T ground ginger
1 1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 cup crystallized ginger, diced
Preheat oven to 350. Spray muffin pan with cooking spray or line with liners.
Mix eggs, sugar, flax, and pumpkin. Add flour, baking soda, baking powder, ginger, allspice, salt, and nutmeg. Stir until combined. Fold in crystallized ginger. Divide batter between 18 muffin cups. Well, do as many as you can get from the batter, I got 18. Bake for 20-30 minutes or until toothpick comes out clean.
Serve warm or at room temperature.
Yum.
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