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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This quick and tasty recipe is based off a recipe found in this quarter's Penzey's Spices catalog. They always have wonderful recipes from readers. I added my own touches with flaxseed meal and substituting agave nectar for sugar. I use raisins and almonds in my recipe, though you can use other nuts. I chop the almonds by putting them in a plastic bag and crushing them with a meat tenderizer or heavy rolling pin. Ingredients:
1 cup rolled oats |
1 cup flour |
3 teaspoons baking powder |
1 teaspoon salt |
3/4 teaspoon ground nutmeg |
2 teaspoons cinnamon |
1 cup raisins, whole or 1 cup dried apricot, chopped |
3/4 cup almonds, chopped |
3/4 cup milk |
1 tablespoon flax seed meal |
1 egg, beaten |
1/3 cup agave nectar |
1 teaspoon pure vanilla extract |
1/2 cup oil |
3/4 cup milk |
Directions:
1. Preheat oven to 400°F In a large bowl, combine the oats, flour, baking powder, salt, nutmeg and cinnamon. Mix well. Add the raisins and nuts and mix.
2. In a separate, smaller bowl, combine the milk and flaxseed meal. Let stand two minutes. Add the egg, agave nectar, vanilla and oil. Add to the dry ingredients and stir just until moistened.
3. Pour into a greased muffin tin, or use paper liners. Bake at 400° F for about 15 minutes, just until the tops are browned.
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