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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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The recipe is the recent rage for the Flat Belly diet. Recipe uses a medium chain transfat ( ex: olive, coconut etc ) but I have even revised the recipe for a healtier muffin for better quality carbs and lower sugar if prefered. Read more . One is supposed to eat 2 muffins a day along with the other Belly fat Diet tips, recipes and suggestions. Use the Net to find the information My suggestios are in parenthesis Ingredients:
1 1/2 cup all purpose flour ( i use bob's red mill pastry whole wheat flour or king arthur white whole wheat flour ) |
1 cup oatmeal ( i use old fashioned, not quick for better quality carb ) |
1/2 cup sugar ( use splenda for baking for sugar free or another type of sugar, brown etc as desired ) |
1 tbs baking powder ( aluminum free ) |
1/2 cup raisins or dried cranberries or blueberries ( try nuts if you don't want the concentrated dried fruit.) |
1 cup fat free milk ( see note ) tepid |
1/4 cup virgin coconut oil melted ( or olive ) |
1 egg lightly beaten , room temp ( or use egg replacer or how about unsweetend applesauce ) |
1 tsp vanilla ( pure ) |
Directions:
1. Heat oven to 400F
2. Spray standard size muffin tins with cooking spray (or spray muffin papers also)
3. In a bowl mix all dry ingredients
4. Melt coconut oil
5. Combine oil with warm milk and egg
6. Mix wet and dry ingrdients together to gently combine all to moisten
7. Divide mixture in muffin tins about 2/3 full
8. Bake about 18 to 20 minutes or done.
9. Do not overbake or they could get too dry
10. Cool on rack 5 minutes before removing to cool completly
11. My Notes: Coconut oil will solidify if coming in contact with cold egg and milk.
12. So I found out to warm milk and use a room temp egg.
13. Yield : depends on size of tins
14. These were very delcious and hard to believe they can be so good for you!
15. They have a nice subtle flavor from the coconut oil too
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