Every so often I make a ton of muffins and while eating one or two straight from the oven, I individually wrap them or put them in a sandwich bag and freeze them for future breakfasts. I really like this as freezing them seems to keep their freshness encapsulated - I take one out before going to bed and the next morning - voila! - a freshly baked muffin, just for me.
The bran flax muffins I made not too long ago remind me of my Mom's Carrot Cake, which I plan to write about some day. The recipe calls for carrots and apples, which right there, tells you this little bundle of goodness is going to be, you guessed it - delicious (did you think I was going to say moist?)!
Here are some notes from my baking:
- I did not include raisins
- Although my hubby is not a huge fan of nuts, I thought, "What the heck?!" - He'll be okay just this once.
- I used All-Purpose Flour instead of Whole Wheat Pastry Flour
- I used "regular" light brown sugar
This Bran Flax Muffins recipe comes from Bob's Red Mill Flax Seed Meal. Great recipe and I would definitley make them again, especially for a "healthy" bunch of people.
Bran Flax Muffins
1 1/2 cups Whole Wheat Pastry Flour
3/4 cup Flaxseed Meal
3/4 cup Oat Bran Cereal
1 cup Yellow D Sugar ( Brown Sugar)
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon, Saigon (Premium)
1 1/2 cups finely shredded Carrots
2 peeled and shredded Apples
1/2 cup Raisins (optional)
1 cup chopped Nuts
3/4 cup Milk
2 beaten Eggs
1 tsp Vanilla
Mix together flour, Bob's Red Mill Flaxseed Meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX. Fill muffin cups 3/4 full. Bake at 350 degrees F for 15-20 minutes.
Yield: 15 medium muffins