Saving Room for Dessert

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Breakfast Muffins

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This is the 100th post on SRFD!  I can’t believe how fast they’re adding up.  I love having recipes at my fingertips and hope you find some of these interesting and helpful, as well as delicious.  Sometimes I think about why I’m blogging on SRFD.  I don’t think about quitting, I just want to make sure you find this a resource for good recipes, both healthy and sometimes not so healthy.  I’m sticking with the idea that I want to live a preservative free lifestyle, eating fresh foods and staying away from anything processed.  I avoid anything with ingredients I can’t pronounce so I do end up cooking a lot more these days.  I think you can tell I really enjoy it.

While working on a healthier diet overall, I often explore recipes we’ve never tried before.  We want to incorporate more natural foods in our diet like whole wheat flour, flaxseed, Agave Nectar and oats.  When I saw this recipe for Breakfast Muffins, I knew I’d want to make them in my kitchen!

Mom’s Breakfast Muffins

Karen from Karenpie invited her Mom to make her special Breakfast Muffins on her blog.  So check out her post and this yummy recipe.

If you’ve never used Flaxseeds or Oat Bran and aren’t sure if you want to buy all these ingredients and perhaps never use them again, have no fear!  These ingredients are readily available at the bulk bins in your ‘better’ grocery stores.  Buy what you need to make a recipe or two and if you don’t ever want to eat Flaxseed again, you haven’t wasted anything.

This recipe needs whole wheat flour, flaxseed meal, oat bran, brown sugar, white sugar (Karen used Splenda – yuck on the non-natural sweetener), baking soda, baking powder, salt, cinnamon, carrots, apples, raisins, nuts, Agave Nectar, milk, eggs and vanilla.
Whisk all the dry ingredients together in a large mixing bowl.
Make sure the brown sugar is broken up too!
Put your carrots in the food processor and turn it on.  Carrots should be chopped or grated.
The recipe calls for the apples to be cored, peeled and chopped.  Karen also mentions you can put the apples in your food processor but be careful not to over process or you’ll have applesauce.  After making these muffins I do think they need to be more like applesauce. Even though I diced the apples fairly small, they didn’t cook down like I thought they would.  The muffins are not dry, but there isn’t much fat in them either.  I think applesauce might be terrific!   Next time I’ll put the apples in the Cuisinart too.
Mix the apples in with the dry ingredients.
Mix the wet ingredients together – Agave Nectar, milk, eggs and vanilla.
Pour the wet ingredients on the carrot-apple mixture and blend well.
Toss in the chopped nuts and raisins.  My husband said it could use more raisins but I think I’ll puts dates in the next batch.  Dates make everything great!
Spoon into greased or lined muffin cups.  If you use muffin cups make sure to spray them with Pam.  These stuck pretty bad and didn’t just pop out like I prefer.  Also I realized after the first batch that I should smash the muffin dough down in the cups.  They don’t ‘melt’ but stay the same shape as when you spooned them in the cup.  You can see how big the apple chunks are – I would like them smaller.
These muffins are really good and were enjoyed for breakfast.
Karen also mentions that these should be refrigerated or frozen as anything with Flaxseed Meal will turn rancid quickly.   This made approximately 25 muffins.
Look at all that whole grain goodness!
Click HERE for the handy dandy printable recipe!
Enjoy – and thanks so much for stopping by!
Tricia

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4 Comments

  2. Karenpie

    Hi Tricia! Aren't you sweet to mention me and those muffins! My mom will be thrilled to know she's made another convert. And oh my stinkin heck THOSE BROWNIES. Oh. my. word. The firefighters must love you!

    Reply