FLAXSEED GOLDEN HARVEST MUFFINS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Start your day with these warm muffins made using Fiber One® cereal, packed with the goodness of apples, carrots and flaxseed. A wholesome breakfast!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 375°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups and spray bottoms with nonstick baking spray.
- Place cereal between waxed paper, plastic wrap or in plastic bag; crush with rolling pin (or crush in blender or food processor). Mix cereal and milk in large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 280 mg, Sugar 16 g, TransFat 0 g
GOLDEN HARVEST MUFFINS I
These are my very favorite muffin. They are moist and never dissappoint. They also freeze very well. It makes large muffins.
Provided by MarieRynr
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 17
Steps:
- Combine all dry ingredients, fruits, nuts, raisins, and carrots in a large bowl.
- Mix together oil, milk, vanilla and eggs.
- Stir the wet ingredients into the dry ingredients just until the dry are moistened.
- Do not over mix.
- Fill well greased muffin tins 3/4 full.
- Bake at 350°F for 20 to 25 minutes.
MORNING GLORY MUFFINS
Hearty and healthy, these muffins are packed with grated apples, carrot, coconut, and golden raisins. Pepitas replace the usual walnuts. They're made with half whole-wheat and half all-purpose flour.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas.
- Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
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