Mincemeat Cashew Carrot Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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This is a great example of how a few simple changes can turn a rich, calorie-laden muffin into a treat you can feel good about having for breakfast! This is also a great use-up for leftover mincemeat from the holidays or your summer canning. Ingredients:
50g 100% bran cereal |
1/4 cup boiling water |
1 tbsp chia seeds (salba) |
1/3 cup boiling water |
50 ml oil |
150 ml skim milk |
1 tsp orange zest |
1 tbsp vanilla |
1 tbsp honey |
2/3 cup sugar |
3/4 cup mincemeat (i used my green tomato one: mincemeat.html >green tomato mincemeat) |
400 g carrots, grated |
200g whole wheat flour |
1/2 tbsp baking powder |
1 tsp apple pie spice |
2/3 cup toasted, salted cashews, chopped |
Directions:
1. Preheat oven to 400°F. Grease muffin cups.
2. Place bran cereal in a large bowl.
3. Pour 1/4 cup boiling water over the bran, and let stand 5 minutes.
4. In another small bowl, pour 1/3 cup boiling water over the chia seed, let stand 5 minutes.
5. Add soaked chia (it will be like a gel), oil, milk, zest, vanilla, honey, sugar, mincemeat and carrots to the soaked bran, beating smooth
6. Whisk together the dry ingredients and add to the wet blend, stirring until just smooth.
7. Fold in cashew pieces.
8. Bake for 20–25 minutes, then cool 10 minutes in tin before turning out and cooling completely.
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