Energy Muffins Recipes
ENERGY MUFFINS
These are healthy and hearty. They can be frozen in a zip-lock syle freezer bag and later microwaved individualy for an out of the oven fresh taste. Great for a quick pick me up! My husband appreciates these! The recipe is a personal adaption from another muffin recipe.
Provided by LizAnn
Categories Quick Breads
Time 50m
Yield 18 standard muffins
Number Of Ingredients 21
Steps:
- pour water over raisins and set aside to plump.
- In large mixing bowl, gently toss together carrots, zucchini, apples, cocnut, nuts, orange peel, and raisin mixture; set aside.
- In a large bowl combine all nine dry ingredients and whisk together.
- Combine oil, eggs, molasses and vanilla; stir into dry ingredients just until moistened (batter will be thick).
- Fold in carrot mixture.
- Fill greased muffin cups 2/3 full.
- Bake at 375 for 20-22 minutes or until done.
- Cool in pan 10 min before removing to a wire rack.
Nutrition Facts : Calories 248.9, Fat 11, SaturatedFat 2.1, Cholesterol 23.5, Sodium 211.7, Carbohydrate 34.9, Fiber 5.9, Sugar 17.4, Protein 5.8
ENERGY MUFFINS
From "The Harrowsmith Cookbook". I haven't made these yet, but I will be soon. My classes start really early this year, and I want a healthy grab-n-go breakfast that I can eat on the bus.
Provided by Gabo6868
Categories Quick Breads
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 19
Steps:
- Combine carrots, walnuts, dates and raisins and set aside.
- Mix together in large bowl flours, wheat germ, oats, coconut, salt, baking powder, mace, cinnamon and nutmeg.
- Combine remaining ingredients.
- Make a well in the centre of flour mixture and add liquid mixture gradually. If not moist enough add a small amount of water. Add vegetable mixture and stir.
- Bake in greased muffin tins at 350°F for 25 minutes.
- Makes 3 dozen muffins.
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