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Gooooooood Morning Glory Muffins

What you need: 

1 cup whole wheat flour
1/2 cup unbleached white flour
3/4 cup flaxseed meal
3/4 cup oat bran
1/2 to 1 cup brown sugar (depending on how sweet you want them)
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1-1/2 cup shredded carrots
1/2 cup golden raisins
1/4 cup sunflower seeds
2 Gala apples, peeled and chopped
3/4 cup plain or vanilla soy milk
1 6-oz. container plain soy yogurt
1 teaspoon vanilla extract

What you do: 

1. Preheat oven to 350 degrees (may vary slightly depending on your oven).
2. In a large bowl, sift together dry ingredients (wheat flour through cinnamon).
3. Add in carrots, raisins, seeds, and apples.
4. In separate bowl, blend wet ingredients (soymilk through vanilla). Add to dry ingredients and mix until just moistened.
5. Pour into lightly greased muffin tins. Bake at 350 degrees for 20-25 minutes or until fork comes out clean.
6. Cool for 5 minutes and enjoy!
These muffins are wholesome, delicious, and very filling. They make a great on-the-go breakfast!

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
15
Recipe Category: 

SO HOW'D IT GO?

For unblondie  :)

From the Joy of Baking, cause they can say it better than I can:

"...when sugar is used in baking its role becomes more complex as it also adds volume, tenderness, texture, color, and acts as a preservative."

Read more: http://www.joyofbaking.com/sugar.html#ixzz0tU9McKye

So yeah, whenever you make substitutions in baking, you have to know what the role of the ingredient is and base your decision on that. Baking really is an exacting science. It is really rewarding when substitutions work, but sure educational when they don't! haha.

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Also, sugar does provide a lot of structure in baked goods, so subbing Stevia will definitely affect the consistency.

I was really looking forward to making these, but they didn't turn out at all.  I changed it up a bit and that affected the taste (totally my fault), but the consistency was the part that was off.  I replaced all the sugar with a tsp of stevia so they weren't sweet enough and used a ripe banana for the yogurt which was good.  I also used all WW flour, wheat germ instead of oat bran, and added walnuts as B_V suggested, but those changes were fine as well.  I think the consistency problem was due to the 3/4 cup of ground flax meal.  The muffin insides were gooey, like a flax egg, no matter how long I cooked them.  After an hour and a half at 350, I gave up because they were getting too dark and dried out on top.  I finally decided to freeze them after they cooled and I'll cut them in half and toast them. 

If I make these again, I might keep all the changes but add 1/2 cup sugar along with my tsp of stevia and decrease the flax to maybe 1/2 cup.  I can't imagine the addition of sugar will change the consistency, but maybe it will.  On a positive note, I was a bit worried about sticking because these have no oil at all.  I found I had absolutely no problem with sticking, to the muffin liners or the measuring cup I used to portion the batter.  They were (obviously) moist enough with no additional fat.

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These muffins turned out really really well for me. Just perfect for a quick breakfast.

I had to make a few changes because I forgot to buy flax meal. So, sans flax, I used hemp milk instead of soy to replace the fats then added a half banana and 1T veg butter (blended together) to bind plus a little bit of added wheat flour & 1/4 C cornmeal to make up for the extra liquid :)

I decided to add a bit of coconut flake and dried cherries too. Yup, these muffins are just chock full o tasty things.

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Simple and delicious.  Modified the recipe a tad.  Instead of brown sugar--> organic sucanut.  Used 1 cup of shredded carrots and a half cup of shredded zucchinni.  Also, added 1/4 cup walnuts and topped with some coconut.  Delicious :)

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Thanks for the tip B_V.  I never even thought about the germ/bran sub affecting the texture.  That definitely could be the answer.  I'll try that next time!!

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I think the consistency problem was due to the 3/4 cup of ground flax meal.  The muffin insides were gooey, like a flax egg, no matter how long I cooked them. 

Awww,  :'( Im sorry these didn't turn out for you. They *are* really good muffins, but I think where you went wrong was the replacing of the bran with wheat germ. Bran is totally essential to make these muffins as it absorbs all that extra moisture that wheat germ can't handle. If you don't have/like oat bran, try wheat bran instead next time. I use a oat/wheat bran mix, or sometimes just wheat bran, and it always works out. If you want to reduce the flax that might work out for you too, but I have always used 3/4 cup flax in the dry mix (never put it in with the wet mix).
Hope these turn out great next time ;)b

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I was really looking forward to making these, but they didn't turn out at all.  I changed it up a bit and that affected the taste (totally my fault), but the consistency was the part that was off.  I replaced all the sugar with a tsp of stevia so they weren't sweet enough and used a ripe banana for the yogurt which was good.  I also used all WW flour, wheat germ instead of oat bran, and added walnuts as B_V suggested, but those changes were fine as well.  I think the consistency problem was due to the 3/4 cup of ground flax meal.  The muffin insides were gooey, like a flax egg, no matter how long I cooked them.  After an hour and a half at 350, I gave up because they were getting too dark and dried out on top.  I finally decided to freeze them after they cooled and I'll cut them in half and toast them. 

If I make these again, I might keep all the changes but add 1/2 cup sugar along with my tsp of stevia and decrease the flax to maybe 1/2 cup.  I can't imagine the addition of sugar will change the consistency, but maybe it will.  On a positive note, I was a bit worried about sticking because these have no oil at all.  I found I had absolutely no problem with sticking, to the muffin liners or the measuring cup I used to portion the batter.  They were (obviously) moist enough with no additional fat.

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I have been waiting a long time to try this recipe - and Im SO glad I did. These are my favorite muffins of all time!!! :o  I'm a big morning glory muffin fan, but could never get the cakey consistency this recipe has ^^ These are supremely satisfying as a cold breakfast muffin accompanied by a hot beverage!
I used 1 cup rye and 1/2 cup brown rice flour, added 1/4 cup walnuts as well as the 1/4 cup sunflower seeds, and 2 tbsp of safflower oil. I also added a tad extra soy to moisten batter, and baked for 17 mins at just below 350. MMMmmmmmmmmmmmm  ;)

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