Breakfast Muffins
From brinton 16 years ago
- 30 minutes to make
- Serves 24
My MIL makes these wonderful muffins. We eat the for breakfast, but they are good anytime! This muffin batter can also be made as bread! For those on WW the NI is: Serving size: 1 muffin, 162 cals, 1 g fat, 3 g dietary fiber, 3 points.
Ingredients
- 3 C whole wheat flour shopping list
- 1/4 C flaxseed meal shopping list
- 1 C brown sugar shopping list
- 3/4 C white sugar shopping list
- 1 t baking powder shopping list
- 1 t baking soda shopping list
- 1 C applesause shopping list
- 1-2 C mashed bananas (about 4-5 medium) shopping list
- 1 egg shopping list
- 1 t vanilla shopping list
- 2 c whole blue berries (optional -- or any other fruit, or chocolate chipe) shopping list
How to make it
- Use the muffin method to make this, which is where you combine the dry and wet ingredients in seperate bowls then combine them right before cooking.
- Combine, flour, flaxseed and leavenings in the bigger of your two bowls, making sure that evreything is evenly mixed.
- In a seperate bowl, mash the bananas and add the applesause, egg, sugars and vanilla and mix well.
- Combine the wet and dry ingredients
- If you are adding blueberries or anyother fruits, fold them in after you have combined the wet and dry ingredients.
- Grease and flour your muffin tins--use 4 small tins or 2 large tins for a total of 24 muffins.
- Dish the batter and fill each muffin cup to the top.
- Bake at 350F for 30 mins or until a knife comes out clean.
- Allow to cool at least 15 mins before serving.
- This can also be made as a quick bread. Grease and flour two loaf pans and fill them up with batter. Bake at 350 for 45-50 mins or till a knife comes out clean.
The Rating
Reviewed by 2 people-
I only got 16 muffins out of the recipe, but they were wonderful. fluffy and moist. I'll be making these again!
moonablaze
in Santa Monica loved it
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" It was excellent "