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.

HEARTY HEART-LOVING MUFFINS
Bookmark or print this recipe only
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!!

NUTRITION ESTIMATE
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

ALANNA's TIPS
  • 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

4 comments:

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.

Cheers,
-Helen

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