Morning Glory Flax Muffins Recipes

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 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:

• 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 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.

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 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.