Tuesday, August 9, 2011

Late Night Baking

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It's half past twelve and I find myself once again in the kitchen while everyone else is sound asleep.  The cupboard doors are wide open, the sink is over flowing with dishes, flour is on the floor, and a spatula is in my hand.  Tonight it's Oat Bran Muffins inspired by the bran muffins my dad always used to make ...with a few modifications of course.  I have been in a baking frenzy stocking up on frozen goods to take with me to school on Saturday.  Gotta take advantage of the free food while I can ya know. :-)
Oh and by the way...these muffins are AWESOME.  Especially with chocolate chips!  Full of whole grains, natural sugars, carrots, and apples...Nutritious-n-Delicious.

Bran Muffins

3 cups Whole wheat
3/4 cup White whole wheat
3/4 cup Ground flax meal
1 1/2 cups Oat bran
1 cup Pure honey
1 tbsp Baking soda
2 tsp Baking powder
1 tsp Salt
1 1/2 tbsp Cinnamon
3 cups Shredded carrots
2 large Apples
1 cup Raisins
1 cup Craisins
4 Eggs
2 cups Skim milk
1 tbsp Vanilla
1 container Low-fat yogurt (I used weight watchers; any flavor works)
Chocolate Chips (optional)

1. Preheat oven to 350 F.
2. Mix together all dry ingredients.
3. Beat eggs in a small bowl.
4. Stir in all wet ingredients. (You may add a little water if the batter looks too thick.)
5. Scoop into miffin tin liners.
6. Bake for 25 minutes.
Makes 47-48 muffins.

Nutrition Facts
Calories: 113
Total Fat: 1.4 g
     Sat. Fat: 0.3 g
Cholesterol: 18.6 mg
Sodium: 174.5 mg
Potassium: 178.7 mg
Total Carbs: 23.8 g
     Dietary Fiber: 3.4 g
     Sugars: 12.5 g
Protein: 3.6 g
Vitamin A: 70.3%
Vitamin C: 3.6%
Calcium: 5.2%
Iron: 5%

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