Healthnutmuffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
• In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
• Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Steps:

• Whisk eggs and buttermilk.
• Add remaining wet ingredients.
• Mix.
• In a separate bowl, mix together dry ingredients.
• Add to wet ingredients, mixing until just combined.
• Bake at 350 for 15-25 minutes (shorter for smaller muffins, longer for jumbo muffins).

Steps:

• Preheat oven to 325 degrees fahrenheit.
• Sift together dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
• In a separate bowl mix wet ingredients: eggs, coconut oil, honey or maple syrup, sugar (if desired), yogurt, nut paste, bananas/applesauce, extract.
• Combine wet and dry ingredients until just moist and fold in your addition(s) of choice: raisins, chocolate chips, coconut, or blueberries.
• Line 2 regular muffin pans (1 dozen each) with muffin papers. Fill muffin cups 2/3 full.
• Bake muffins for 30-40 minutes.

Steps:

• SOAK: oats, 12 grain cereal and cornmeal in yoghurt and apple sauce (or prune puree) for 1/2 hour. Add brown sugar, egg and mix well.
• MIX: flour, flax, baking powder, baking soda - Add to yoghurt mix. Combine just until moist. Batter should be fairly thick. Add a tablespoon or two more of flour if batter is runny.
• FOLD: fold in berries (or fruit) dried cranberries (or rasins).
• Grease muffin pan or use line with muffin cups.
• Makes 12 muffins (or 6 super muffins!).
• Bake at 350 F for 35-40 minutes or until toothpick inserted into muffin comes out clean.

Steps:

• Preheat oven to 375 degrees. Lightly coat a 2/3-cup muffin tin with cooking spray, or line with paper cups; set aside.
• Combine wheat flour, bran, flax seed, baking powder, baking soda, nutmeg, and salt in a large bowl; whisk to combine. Add carrots, figs, applesauce, honey, eggs, and vanilla. Using a large rubber spatula, stir until mixture is just combined.
• Spoon 1/2 cup batter into each prepared cup, and bake until tops are golden, 15 to 17 minutes. Remove from oven; let cool in pan 12 to 15 minutes before transferring to a wire rack. Serve warm or at room temperature.

Steps:

• Mix the milk and bran and let soak till milk is absorbed.
• Add oil, eggs, vanilla, bananas.
• In a seperate bowl, combine dry ingredients.
• Add to wet ingredients.
• use large paper muffin cups and fill almost to the top.
• Bake 375.
• 20 minutes.

Steps:

• Preheat oven to 375F.
• Spray a 12-muffin tin with non-stick spray and set aside, or use muffin liners.
• Combine flour, baking soda, cinnamon and salt in a medium bowl.
• Set aside.
• Drain peaches and reserve 1/3 cup of syrup.
• Puree peaches and reserved syrup in a blender, until smooth.
• Whisk the peach puree, sugar, egg substitute and oil.
• Add Bran Flakes and mix well.
• Add flour mixture and stir until dry ingredients are just moistened.
• DO NOT OVERMIX!
• Gently fold in blueberries.
• Divide batter among the muffin cups (about 2/3 full).
• Bake for 20 mins, or until toothpick test shows doneness.
• Serve warm.