Recipe

Breakfast Muffins Recipe

	Brinton / All my dishes 10 months ago 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. Prep:30m Cook:30m Servings:24	Brinton
	banana applesause wheat flaxseed fiber lowfat heartyhealthy

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Ingredients

3 C whole wheat flour

1/4 C flaxseed meal

1 C brown sugar

3/4 C white sugar

1 t baking powder

1 t baking soda

1 C applesause

1-2 C mashed bananas (about 4-5 medium)

1 egg

1 t vanilla

2 c whole blue berries (optional -- or any other fruit, or chocolate chipe)

Directions

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.

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Comments

krumkake 10 months ago said:
I need some more uses for my flax seed and whole wheat flour - these sound perfect! (I'm goofin' off at work again...)

brinton 10 months ago said:
I love flaxseed! Did you know that flaxseed has 14 g of fiber per 1/4 c (or close to it). If you have it in meal form (ground up) you can add it to any bread, batter, muffin recipe, soup mix etc. It's also great sprinkled on oatmeal, cereal and salads. With whole wheat flour, I've found that it can be very dry when you bake with it, so ususally I use half ww flour and half white flour. Goof away friend, what better to do on the company dime with a high speed internet connection!! :)

moonablaze 9 months, 2 weeks ago said:
I only got 16 muffins out of the recipe, but they were wonderful. fluffy and moist. I'll be making these again!

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