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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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So named because they've got a handful of each addition, and they fit perfectly in your palm! Ingredients:
2 tbsp ground flaxseed |
1/3 cup hot water |
1 cup unsweetened soy milk, warmed |
1/4 cup rolled oats |
1/2 cup all-bran original cereal twigs |
1/2 cup vector cereal or crunchy flake cereal |
3 tbsp applesauce |
2 tbsp oil |
2 tbsp honey |
1/2 cup sugar |
1 tbsp vanilla |
1 cup whole wheat pastry flour |
1/2 cup oat flour |
1/2 cup kamut flour |
2 tsp baking powder |
1/4 tsp nutmeg |
1/2 tsp salt |
1 small parsnip, shredded |
1/2 cup currants |
5 dried figs, diced |
1/3 cup diced dried apricots |
1/4 cup dried cherries |
1/4 cup pumpkin seeds |
Directions:
1. Preheat oven to 375°F and grease or line 16 muffin cups.
2. In a bowl, whisk together flaxseed and hot water. Let stand 10 minutes.
3. Add the warmed soy milk, oats, All Bran, Vector, applesauce, oil, honey, sugar and vanilla. Let stand 10 minutes.
4. In another bowl, whisk together flours, baking powder, nutmeg and salt.
5. Stir the dry ingredients into the cereal mixture just to moisten, then add the parsnip, currants, figs, apricots, cherries and pumpkin seeds.
6. Portion into the tins (I use an ice-cream scoop for even portions)
7. Bake for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
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