Dovenoir
09-09-2010, 11:00 AM
Since I'm new, I've decided to share one of my favorite recipes I've been working on for a few years =)
Multi Muffins
makes 24+ muffins
INGREDIENTS:
2 1/2 cups whole wheat flour
1/2 cups wheat germ
1/2 cup powdered milk (I used Vitamin D milk, you could also use protein shake powder or diet drink powder vanilla only)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 cup white sugar (I want to phase out the sugar)
3 eggs
1/2 cup of milk
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt (since my yogurt was strained, i added another 1/6 cup of milk to total 2/3rds cup)
1/4 cup honey
2 teaspoons vanilla extract
Mix ins
1/2 cup uncooked rolled oats (old fashioned)
1/2 cup flaked coconut (optional)
1 cup shredded carrot
1/2 cup chopped pecans (I used almonds)
1/2 cup dates (or raisins)
Other options for ingredients-
substitute molasses for honey
Add 1 cup shredded zucchini, squash, pumpkin or apple or 1 8oz can of crushed pineapple (drained) or 1/2 can of pumpkin (cut liquid slightly)
Add 1/4 cup or less of shredded ginger root, orange or lemon peel
substitute crushed bran flakes for wheat germ
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
2. In a bowl, sift together the whole wheat flour, wheat germ, salt, baking powder, baking soda, sugar, cinnamon, allspice and nutmeg.
3. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, honey, and vanilla.
4. Mix the flour mixture into the egg mixture. Fold in the mixins (ie: coconut, oats,carrots, nuts, and dates/raisins.) Scoop into the prepared muffin cups.
*note* Muffin mix should be thick and stick to a spoon. If it drips off quickly, add flour. If its globby- add a little milk.
3. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
This is my favorite way to use up the odds and ends of veggies or snack mix and make a healthy breakfast. These will mold after 4 days, because of the moisture, so freeze any that you wouldn't be able to finish in this time.
Multi Muffins
makes 24+ muffins
INGREDIENTS:
2 1/2 cups whole wheat flour
1/2 cups wheat germ
1/2 cup powdered milk (I used Vitamin D milk, you could also use protein shake powder or diet drink powder vanilla only)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 cup white sugar (I want to phase out the sugar)
3 eggs
1/2 cup of milk
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt (since my yogurt was strained, i added another 1/6 cup of milk to total 2/3rds cup)
1/4 cup honey
2 teaspoons vanilla extract
Mix ins
1/2 cup uncooked rolled oats (old fashioned)
1/2 cup flaked coconut (optional)
1 cup shredded carrot
1/2 cup chopped pecans (I used almonds)
1/2 cup dates (or raisins)
Other options for ingredients-
substitute molasses for honey
Add 1 cup shredded zucchini, squash, pumpkin or apple or 1 8oz can of crushed pineapple (drained) or 1/2 can of pumpkin (cut liquid slightly)
Add 1/4 cup or less of shredded ginger root, orange or lemon peel
substitute crushed bran flakes for wheat germ
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
2. In a bowl, sift together the whole wheat flour, wheat germ, salt, baking powder, baking soda, sugar, cinnamon, allspice and nutmeg.
3. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, honey, and vanilla.
4. Mix the flour mixture into the egg mixture. Fold in the mixins (ie: coconut, oats,carrots, nuts, and dates/raisins.) Scoop into the prepared muffin cups.
*note* Muffin mix should be thick and stick to a spoon. If it drips off quickly, add flour. If its globby- add a little milk.
3. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
This is my favorite way to use up the odds and ends of veggies or snack mix and make a healthy breakfast. These will mold after 4 days, because of the moisture, so freeze any that you wouldn't be able to finish in this time.