Bran Flax Muffins, Kathryn's
| Prep Time: 20 min | Serves: 16 |
| Cooking Time: 25 min | Yield: 16 muffins |
This recipe is based off one found herehttp://allrecipes.com/Recipe/bran-flax-muffins/detail.aspx It contains whole wheat bran, flax, wheat germ, carrots, apples, raisins, shredded coconut, and walnuts.
Ingredients
- 1 1/2 cups Traditional Whole Wheat Flour
- 5 tbsp Flax Seed
- 5 tbsp Toasted Wheat Germ
- 1/2 cup Light Brown Sugar
- 2 tsp All Natural Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt*
- 1/2 tbsp Cinnamon Ground
- 3/4 cup 1% Milk
- 2 egg
- 1 tsp Pure Vanilla Extract
- 1 Whole Carrots
- 1 medium Gv Apple
- 1/2 cup Sunkist Raisins
- 3/4 cup Wheat Bran
- 1 cup Walnuts
- 1/2 cup Oats
- 4 tbsp Tender Flake Coconut Sweetened
- 1 oz Organic Unsweetened Applesauce
Directions
Ingredients
1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1/2 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
1 shredded carrot
1 apple, shredded
2/3 cup applesauce
1/2 cup raisins
1 cup chopped mixed nuts
4 tablespoons shredded coconut
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apple, applesauce raisins, shredded coconut and nuts. Fill prepared muffin cups 2/3 full with batter.
Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.