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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I wanted a muffin recipe without white flour and enough fibre for a healthy breakfast. I couldn't find one, so I experimented until I came up with one that was not only flavourful and moist, but quick and easy to make. I make my oat flour by grinding rolled oats in the blender, and I also do the same with the flaxseed (also called linseed). Ingredients:
1 cup whole wheat flour |
1 cup soy flour |
1 cup wheat bran |
1 cup wheat germ |
1 cup oat flour |
1/4 cup ground flax seed (optional) |
2 teaspoons ground cinnamon |
4 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/2 cup raisins |
1/2 cup walnuts |
1 1/2 cups milk |
1 tablespoon molasses |
2 eggs, slightly beaten |
2 teaspoons vanilla essence |
1/2 cup olive oil |
1/4 cup brown sugar |
Directions:
1. Mix the first 13 ingredients (dry) in a bowl and set aside.
2. Mix the rest of ingredients in another bowl.
3. Add dry ingredients to wet ingredients and mix only until dry ingredients are absorbed.
4. Spoon into paper lined or greased muffin pans with an ice-cream scoop.
5. Bake at 375 °F for 25 minutes.
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