Flax Morning Glory Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray bottoms only of baking cups with cooking spray. (Muffins will stick if baking cups are not sprayed.) Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, mix crushed cereal and soymilk; 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 to cooling rack. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
• Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
• Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.
• With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
• Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Heat oven to 350°F.
• Whisk sour cream, milk, maple syrup and molasses in medium bowl until blended; stir in flax meal. Let stand 10 min.
• Add egg whites and oil; whisk until blended. Add flour, cinnamon and baking powder; stir just until moistened. Gently stir in remaining ingredients.
• Spoon into 12 paper-lined muffin cups. (Cups will be full.)
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.

Steps:

• Crush cereal with a rolling pin. Mix with milk and let stand 5 minutes.
• Combine flour, flax meal, brown sugar, carrot, sugar, coconut, baking powder, cinnamon and salt. Stir in apple.
• Beat eggs. Stir in vanilla.
• Stir oil into cereal mixture. Stir egg mixture into cereal mixture.
• Stir in dry mixture, just until combined.
• Spoon into a gresed or paper cup lined 12-cup muffin pan.
• Bake in a preheated 375F oven for 22 minutes or until done. Immediately remove from pan.

Steps:

• Heat oven to 375°F Place paper cup liners in muffin tin (makes 12 muffins)- spray muffin liners with oil spray.
• Measure one cup of Fiber One bran cereal into a bowl. Pour 2/3 cup of milk on it and let it sit for 5 minutes to soak.
• Stir in remaining ingredients. With a hand beater or mixer, beat ingredients together until batter is moist and thick.
• Using a large spoon, place batter into paper cups at 3/4 full.
• Place in oven and bake for 20-22 minutes or until toothpick inserted comes out clean.
• Cool on a rack.