Friday, May 15, 2015

Whole Wheat Breakfast Muffins

1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup milled flax seed (ground)
1 cup regular oats
1/2 cup brown sugar (packed)
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup golden raisins
1 cup low-fat buttermilk
2 eggs
2 mashed bananas
1/4 cup molasses
1/4 cup canola oil

Preheat the oven to 350°. Spray a 12 muffin pan with Pam.
Soak oatmeal, raisins, eggs, brown sugar, oil, molasses  and buttermilk together while preparing the other ingredients.
In a separate bowl, combine flours, flaxseed, salt, baking soda, baking powder, cinnamon, and walnuts. Whisk together until combined.
Pour the dry ingredients into the wet ingredients in two batches, just stir until dry ingredients are wet.  Do not over mix or your muffins won’t be fluffy.
Scoop 1/4 cup helpings into the muffin cups and bake for 20-25 minutes, or until deep golden brown.

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