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(Insert Vegetable) Mix-in Muffins

What you need: 

1 cup mix leftover grains (dry cereal, flax seed, oat bran, malt-o-meal, oatmeal, bran flakes, etc.)
1 cup whole wheat flour
1 tablespoon cornstarch
1 teaspoon all-spice
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sweetener of choice ( I typically use ¼ Cup Agave nectar, ¼ Cup Molasses)
1 cup soy milk OR water, or a mix of both
1/4 cup applesauce or mashed banana
1 1/2 cups grated carrots (or another grated Vegetable- Zucchini would be marvelous!)
1 to 1 1/2 cups mixed dried nuts and/or fruit... even chocolate chips! (I recently used 1/2 cup of raisins, 1/2 cup dates, 1/2 cup chopped almonds)
1/2 cup shredded coconut*

What you do: 

Combine dry ingredients (through Baking Soda). In a separate, larger bowl mix all moist ingredients (through Applesauce/Banana), attempting to make the mixture as smooth as possible. Add dry ingredients, half at a time, mixing just to incorporate. If the batter seems too moist add 1/4 to 1/2 cup flour. Finish by incorporating the remaining "mix-in" ingredients. Pour into prepared muffin pans and bake at 350 degrees F for 25-30 minutes.
*(If you prefer sweeter muffins, you may consider using sweetened coconut.)
Coconut Lime Glaze (Optional, but for the Sweet-toothed at heart): 1 cup powdered sugar, juice of 1/2 a lime and a splash of coconut extract.

Preparation Time: 
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Great versatile recipe! I also would say that if you use the total amount of water/soy milk recommeded, then you'll need to add some additional flour/flax seed/oatmeal after the wet and dry ingredients have been incorporated (about 1/4 - 1/2 cup). This has worked for me each time and provided enough batter for 12 muffins.

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I love this recipe!  It is so versatile and my muffins always turn out delicious.  Usually I make a dozen on Sundays and use them as a quick thing to grab for breakfast on the weekdays.

My only two major notes for this one is:
- I reduced the water by 1/3rd because mine were coming out overly moist.  I don't know if this is an issue if you use soy milk instead but I am a cheapskate.
- It says dried fruit in this but I have almost always used fresh or frozen (berries mostly but also apples) without a problem.

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Because this is so versatile, I can make these just about anytime with what I have on hand. They are easy to make for a variety of purposes. I made a 'dessert' batch with chocolate chips for the weekend. I will make a dried fruit version for breakfast muffins for the coming week. They are healthy, delicious and filling. This will be my muffin recipe from now on.

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