| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Quick-cooking oats |
| 3/4 |
c |
Whole wheat flour |
| 3/4 |
c |
All-purpose flour |
| 3/4 |
c |
Brown sugar |
| 1 1/2 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1 |
t |
Cinnamon |
| 1 |
t |
Ground ginger |
| 1/4 |
t |
Salt |
| 1 |
c |
Blueberries, *see note |
| 1 |
c |
Buttermilk |
| 1/2 |
c |
Unsweetened applesauce |
| 1 |
|
Banana, mashed |
| 2 |
T |
Canola oil |
| 1 |
|
Egg, beaten |
| 2 |
T |
Flax Seeds, ground |
INSTRUCTIONS
Preheat oven to 350. Spray muffin tin with Pam. In a large bowl
combine the dry ingredients well. Combine sugar and wet ingredients in
another bowl. Beat until frothy and full of bubbles. Make a well in
the dry ingredients and add the wet ingredients. Gently mix the
ingredients in an almost folding action - add the blueberries, if
using, when the mixture is almost mixed together, and gently combine.
There may be a few whisps of flour remaining and there may be lumps -
it's ok. DO NOT OVERMIX. Bake for 30 mins or until they make a slight
hollow sound when thumped on their tops or spring back when lightly
touched on their tops. Remove from oven immediately and take out of
tin after 10 mins. Do not leave them in the muffin tins because
they'll continue to bake. *note: I used 1/4 cup dried cranberries
instead of the blueberries. Recipe by: Sarah Phillips Posted to
EAT-LF Digest by Penchard@aol.com on Jun 16, 1999, converted by
MM_Buster v2.0l.
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