These muffins have been loved by my kids for years. This recipe came from my dear friend Robin, with a few minor changes over the years. I made them this morning and they were exceptionally good (they were all eaten) so I thought I'd share them with you. They are low fat, lightly sweetened, and full of fiber and vitamin A.
Blend with mixer:
3 egg whites
2 Tbls. coconut oil
3/4 c. buttermilk, or alternative milk
1- 1/4 c. pumpkin
1/2 c. corn meal
1/2 c. ground flax seed
1 c. whole wheat flour (if you are gluten free use oat flour or the GF flour of your choice)
1/4 c. honey (we are used to slight sweetness, you may increase honey to 1/3 cup if you like)
1/2 tsp. salt (optional)
1 - 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
When ingredients are mixed together stir in 3/4 to 1 cup of cranberries, raisins or craisins
The batter should be thick enough to spoon into the tins. You can top with chopped pecans if you like.
Spoon into muffin tins and bake at 375 degrees for 25-30 minutes. Check with a toothpick, when it comes out clean they are done.
YUM! Enjoy
3 egg whites
2 Tbls. coconut oil
3/4 c. buttermilk, or alternative milk
1- 1/4 c. pumpkin
1/2 c. corn meal
1/2 c. ground flax seed
1 c. whole wheat flour (if you are gluten free use oat flour or the GF flour of your choice)
1/4 c. honey (we are used to slight sweetness, you may increase honey to 1/3 cup if you like)
1/2 tsp. salt (optional)
1 - 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
When ingredients are mixed together stir in 3/4 to 1 cup of cranberries, raisins or craisins
The batter should be thick enough to spoon into the tins. You can top with chopped pecans if you like.
Spoon into muffin tins and bake at 375 degrees for 25-30 minutes. Check with a toothpick, when it comes out clean they are done.
YUM! Enjoy
RSS Feed