I have finally found a healthy muffin recipe that I like. I’ve tried a few I found online, and I’ve tried altering some of my existing recipes (adding flax, whole wheat flour, etc.), but I haven’t really liked any of them. Mostly I find them too dry.
Until today. There’s a recipe for Bran Flax Muffins on our package of ground flax seed, and I made the muffins this morning. Sure, you can tell they are healthy (i.e. you know you’re not eating cake), but they still taste good. They have no fat in them, and a cup of sugar for 15 muffins. That’s about a tablespoon of sugar per muffin. Not too bad.
Oh, and Elliot scarfed one of them down in about 10 seconds flat.
Here’s the recipe, in case anyone’s interested (and in case I can’t find it again):
1.5 cups white flour
3/4 cups ground flaxseed
3/4 cup oat bran (I used wheat bran)
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1.5 cups shredded carrots (two large carrots)
2 peeled and shredded apples
1/2 cup raisins (I substituted blueberries)
1 cup chopped nuts (I used walnuts and almonds, although next time I think I may just use walnuts)
3/4 cup milk
1 tsp vanilla
Mix together flour, flax, bran, sugar, soda, powder, salt and cinnamon.
Stir in carrots, apples, nuts and raisins.
Combine milk, eggs and vanilla. Pour into dry ingredients and stir just until moistened. (This is where I added the blueberries.)
Bake at 350 for 15-20 minutes.