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Mom’s Breakfast Muffins

by on June 16, 2010 in Breads, Muffins June 16, 2010 BreadsMuffins
See post on Karenpie ’s site!
4.50 Mitt(s) 8 Rating(s)8 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 5

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Level: Easy

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Description

Straight from my mom’s kitchen. They’re dense,moist and healthy. I try to take them off their healthy, little pedestal by slathering on the butter. I figure it’s a public service.

Ingredients

  • 1-½ cup Whole Wheat Flour
  • ¾ cups Flaxseed Meal
  • ¾ cups Oat Bran
  • ¼ cups Brown Sugar
  • ¼ cups Splenda
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 2 teaspoons Cinnamon
  • 1-½ cup Grated Or Finely Chopped Carrots
  • 2 whole Apples, Peeled, Cored And Chopped
  • ¼ cups Raisins
  • ¾ cups Nuts
  • ¼ cups Agave Nectar
  • ½ cups Milk
  • 2 whole Eggs
  • 1 teaspoon Vanilla

Preparation

In a very large bowl, mix all the dry ingredients together – flour, flaxseed, oat bran, brown sugar, Splenda, baking soda, baking powder, salt and cinnamon. Whisk it all together to break up the clumps of brown sugar.

Mix in the carrots and apples. Note: you may grate or chop these. Mom uses her food processor to do the carrots then the apples. Just be careful about processing the apples. It’s easy to end up with apple juice! You’ll have to do the apples in a couple of batches.

Mix in the raisins and nuts.

Mix the wet ingredients together – agave nectar, milk, eggs and vanilla – and pour over everything in the large bowl. Mix well.

Grease or line 24 muffin cups. Fill them almost to the top – they won’t rise very much.

Bake 15-20 minutes at 350F.

If you haven’t gobbled them all down, store them in the refrigerator. They tend to get rancid quickly, probably because of the flaxseed. These freeze beautifully.

13 Comments

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Karenpie on 3.21.2011

Hi Shuga! I just throw them in a freezer bag – maybe 6 to a qt. bag. You’ll want to let them cool completely, then put them on a cookie sheet and freeze individually first. If you put them in the freezer bag and seal before they’re cool, steam will cause frost to form on your muffins and they’ll taste like freezer air. YUCK. I’m so glad you like them!

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shuga on 3.21.2011

I just made these and they are FABULOUS!! When you freeze them, do you wrap them individually or just throw them in a bag? And how do you thaw quickly or do you have to take them out the night before and thaw in fridge? THANKS!!!

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scrapperjade on 1.16.2011

I’m expecting baby #2 shortly and have been looking for hearty & healthy muffins to have in the freezer for when I need a quick snack. These look like they will be perfect! I will be making these very soon!!

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lpara on 11.28.2010

Oh my these look, sound and I’m sure they’re going to taste wonderful. Will def make when parents come to stay for a few days . . . this week!

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steffey85 on 11.2.2010

I will make these soon but will use brown sugar instead of Splenda. For those of you that want the sweet taste but to save calories, try stevia (natural sweetener) instead of Splenda.

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8 Reviews

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hollisbella on 6.2.2012

I’m like the other reviewer, I really wanted to like these, but they weren’t quite as good as I expected, I think I will try to make them again, but add something to them, not sure what, but I am going to give them another try.

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brielsbunch on 6.2.2011

Awesome. I LOVED these. I used sugar instead of Splenda – I doubled the amount, but next time will simply use the called for amount (they were plenty sweet). They freeze nicely and are great to throw into lunches – I feel like I’m getting a treat, but they’re healthy too!

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betny on 3.15.2011

I wanted to love these, but I guess they’re too healthy for me!

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michellejoan5 on 2.26.2011

Excellent! I put them in the freezer and get one out almost every day for my daughter! she loves them.
I used sugar instead of splenda. and added cranberries also

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sweetesttooth on 2.6.2011

This is a great recipe! Very simple to prepare. Some recipes call for too much artificial sweetener, but this one uses a good amount so there was no aftertaste. I love the use of both carrots and apples, made the end result very moist. I love lots of spice so I added extra cinnamon and some ground ginger. Yum yum!

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