Thursday, February 19, 2009

Breakfast Muffins

I recently found this recipe online and made them...they are very nutritional and make a great muffin for breakfast or even for dessert with the cream cheese icing on them:)

1/2 cup unbleached all-purpose flour
1 cup whole wheat flour
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar

2 t baking soda
1 t baking powder

1/2 t salt

1 T cinnamon

1/2 t ground nutmeg

1 1/2 c carrots
2 apples, shredded

1/2 cup raisins

1 cup walnuts, chopped or ground

3/4 cup of 1% milk
2 eggs, beaten

1 tsp. pure vanilla extract

Preheat oven to 350º. Grease muffin pans or line with paper cups. Mix together flours, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. Stir in carrots, apples, raisins and walnuts. Combine milk, beaten eggs and vanilla in another bowl. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not overmix. Fill muffin cups 3/4 full. Bake at 350º for 15-20 minutes. Makes 15 muffins.

Light Cream Cheese Icing (optional)

1 (8oz) pkg. 1/3 less fat cream cheese
1/4 cup powdered sugar

1/2 tsp. pure vanilla extract

Combine all ingredients in a bowl. Using a hand mixer or wooden spoon, whip until creamy. Tip: Individually freeze plain muffins and thaw for a quick and healthy breakfast, or serve as a hearty dessert with Light Cream Cheese Icing.

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