Handful Muffins
From jo_jo_ba 12 years agoIngredients
- 2 tbsp ground flaxseed shopping list
- 1/3 cup hot water shopping list
- 1 cup unsweetened soy milk, warmed shopping list
- 1/4 cup rolled oats shopping list
- 1/2 cup All-Bran Original cereal twigs shopping list
- 1/2 cup Vector cereal or crunchy flake cereal shopping list
- 3 tbsp applesauce shopping list
- 2 tbsp oil shopping list
- 2 tbsp honey shopping list
- 1/2 cup sugar shopping list
- 1 tbsp vanilla shopping list
- 1 cup whole wheat pastry flour shopping list
- 1/2 cup oat flour shopping list
- 1/2 cup Kamut flour shopping list
- 2 tsp baking powder shopping list
- 1/4 tsp nutmeg shopping list
- 1/2 tsp salt shopping list
- 1 small parsnip, shredded shopping list
- 1/2 cup currants shopping list
- 5 dried figs, diced shopping list
- 1/3 cup diced dried apricots shopping list
- 1/4 cup dried cherries shopping list
- 1/4 cup pumpkin seeds shopping list
How to make it
- Preheat oven to 375°F and grease or line 16 muffin cups.
- In a bowl, whisk together flaxseed and hot water. Let stand 10 minutes.
- Add the warmed soy milk, oats, All Bran, Vector, applesauce, oil, honey, sugar and vanilla. Let stand 10 minutes.
- In another bowl, whisk together flours, baking powder, nutmeg and salt.
- Stir the dry ingredients into the cereal mixture just to moisten, then add the parsnip, currants, figs, apricots, cherries and pumpkin seeds.
- Portion into the tins (I use an ice-cream scoop for even portions)
- Bake for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
People Who Like This Dish 1
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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