Sunday, April 12, 2015

Yummy, Healthy Muffins from L. Bird

Many of us get to the end of a bag of nuts, cranberries and raisins - sure we can add them to oatmeal - but I found a new home for these left overs.

My current boss provided me with his - "GO" to muffins - quick, easy, filling and packed with nutrition.  You can switch it it up too!  - I like the carrot/apple ratio, but he will make it with pumpkin, bananas, chocolate chips.

Note:  the first time I made these I used date sugar, and I loved the muffins.  Today, I made them with brown sugar and I could not taste a big difference, so I will continue to use the date sugar

I also add additional spices, feel free to personalize to your preference.  Next time I may add orange or lemon zest.

With spring and summer here, these muffins pack nicely, don't need to be refrigerated and would be a great addition to a potluck or an outside BBQ, camping and hiking.

Respectfully Hooterville Cooks  - Enjoy recipe below:

Bird Muffins (named after the person who provided me with this recipe)
Bake 350 for 18 – 22 minutes (I like moist muffins - I bake about 15 - 18)

Makes 24 muffins..

Weight Watchers 3 points –I freeze them for breakfasts with yogurt

1-½ Whole Wheat flour
¾ cup Oat Bran
¾ Ground Flax Seed
1 cup Nuts of your choice (or you can omit) I like pecans
¾ Cup Brown Sugar (I used Date Sugar) – With brown sugar it is sweeter – but date sugar is GREAT too!
2 tsp soda
1 tsp Baking Power
¼ tsp salt
2 tsp cinnamon
 (note I add a pinch of nutmeg, ginger and allspice) not part of original recipe
2 cups shredded carrots
2 apples (cut into chucks – this time I shredded with the carrots)
1 large egg
¾ cup milk (I used almond milk the first time I made these)
2 Tsp Vanilla