It started with Beyond Salmon who got 12 muffins; moved on to Not as Good as Pork Cracklins who got 15 muffins; and now me -- who got 12 muffins from a half-recipe-plus-a-little.
I did want a small batch but these are so good, I'm glad to have more for the freezer.
I sense this is an extraordinarily flexible recipe, for I adjusted the proportions considerably:
- for still less sweetness, but still plenty sweet, half the sugar
- for nutrition, double the carrot
- for flavor, double the vanilla and cinnamon
- for moisture, double the liquid and egg and add a jar of baby food
NUTRITION NOTES ... Note that the muffins call for no butter, no oil, a rarity. All the 'fat' comes from the flax seed and oat bran. ... And they're definitely vegetarian fare; with egg and buttermilk substitutes, easily adapted to vegan. ... Weight Watchers: These are filling two-point muffins, well worth the points.
NEXT TIME ... I'll assemble the dry ingredients the night before to shorten the morning prep time. ... I might substitute molasses for the brown sugar. ... With no added fat, the muffins were a little sticky to get out of muffin pans sprayed with baking spray; muffin papers might be better.
FROM THE ARCHIVES ... For other breakfast recipes with vegetables, see here in the Recipe Box.
HEARTY HEART-LOVING MUFFINS
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Hands-on time: 25 minutes
Oven time: 20 - 25 minutes
Makes 12 muffins
3/4 cup whole wheat pastry flour
6 tablespoons milled flaxseed (some times called flaxseed meal)
6 tablespoons oat bran
1/4 cup brown sugar (or molasses?)
1/2 tablespoon (yes, tablespoon) Penzeys cake spice or baking spice (both wonderful spice blends) or cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 cup grated carrot (from 3 medium carrots)
1 Granny Smith apple, peeled and grated
1/4 cup currants (for me, these aren't optional!)
1/2 cup chopped nuts (for me, these are optional)
6 tablespoons buttermilk
4 ounce jar baby food (sweet potatoes)
1/2 tablespoon vanilla
Preheat oven to 350F. Stir together the dry ingredients in a large bowl, then stir in the carrot, apple, currants and nuts, then form a well in the center. Separately, whisk the eggs, buttermilk, baby food and vanilla, pour into the well. Mix until just combined. Transfer to greased muffin tins. Bake for 20 - 25 minutes. Serve hot and enjoy!!
With Walnuts, Per Muffin: 152 Cal (34% from Fat, 12% from Protein, 54% from Carb); 5 g Protein; 6 g Tot Fat; 1 g Sat Fat; 22 g Carb; 4 g Fiber; NetCarb18; 39 mg Calcium; 1 mg Iron; 257 mg Sodium; 41 mg Cholesterol; Weight Watchers 3 points
Without Walnuts, Per Muffin: 119 Cal (20% from Fat, 13% from Protein, 67% from Carb); 4 g Protein; 3 g Tot Fat; 0 g Sat Fat; 21 g Carb; 4 g Fiber; NetCarb 17; 39 mg Calcium; 1 mg Iron; 257 mg Sodium; 41 mg Cholesterol; Weight Watchers 2 points
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.