Day 309: Hearty Heart-Loving Muffins ◄

Certain recipes sweep through the food blog world. And these muffins merit attention -- all homes should smell so good with muffins in the oven!

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
If you don't already stock whole grains, this will take a shopping trip, perhaps to a health food store. Lucky me, I had all the ingredients on hand -- and was glad of good reason to use them -- so these muffins were an easy choice. They will definitely be made again.

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.

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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)

2 eggs
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.

(c) Copyright 2006 Kitchen Parade


Hi Alanna,

So glad you liked the muffins! I made a batch this weekend too. I made a full batch thinking I'll have plenty of leftovers, but they were gone in one day since we had company over the weekend. I fill my muffin cups to the brim, so a full batch gave me 12 big muffins. They do have to bake longer this way -- 30-40 minutes.

I was just thinking that these would make a really fun "dessert" topped with some cream cheese icing.


Looks great! This is definitely veganizable (hey, did I just invent a new word?) I'll have to give them a try some time.

What a great idea! I looked at the recipe again this morning and thought the same thing, that it COULD be converted pretty easily. And I also think that'd be a great schtick for you! You know those columns/etc that transform favorite high calorie recipes into something more every-day eatable? This could be YOU.

These look fantastic. I will definitly have to tag these to be made in the near future.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna