I was picking up ingredients for my no-bake energy bites, and thought I’d take a peek to see if my store had ground flaxseed. In the past, I’ve purchased the whole flaxseed from the bulk section at the store. Unfortunately, it was too fine already for me to process in a food processor, so I just used it as is. In the baking section, there is a large section of Bob’s Red Mill brand items, different types of specialty flours, mixes, grains and more. Of course they did have it, and I never even looked. Oh well. Now I have a whole bag. As I grabbed the bag, I noticed the bran muffin recipe on the back. I already had all the other ingredients besides bran, so I thought I’d try them out and use rolled oats instead of bran. I know it’s not the same thing, but no sense in buying something I can easily sub with something I already have, right?
I now have the opportunity to work until 8 PM every Wednesday and every third Thursday. Did you watch the last season of The Office? You know when Jim and Pam start marriage counseling and they are supposed to use the word “opportunity” for things they’d rather not do. Please note the use of the word “opportunity” in that first sentence of this paragraph. However, working until 8 means I don’t have to be in the office until 11 AM. Seeing as though I was up and at the gym by 5:30 Thursday morning, I decided to use the rest of my time to get some grocery shopping done and make us a healthy snack. The snack was going to be the energy bites I mentioned earlier, but I was excited to try something new and went with the recipe I just discovered from Bob’s Red Mill.
My decision was a pretty good choice. I really enjoyed the muffins. I altered the recipe on the bag slightly by using some whole wheat flour, of course adding oats in place of bran, and omitting the nuts. The only reason for this is because I forgot. Next time. The batter was pretty thick and I was afraid they’d be dry, but they were super moist and quite filling. Even better, they are only 155 calories and 2.5 grams of fat per muffin. Not bad!
Apple Cinnamon Muffins with Oats and Flaxseed
Source: Bob’s Red Mill
Servings: Makes 18 muffins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup flaxseed meal (ground flaxseed)
3/4 cup rolled oats
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cup shredded carrots (3-5 carrots, depending on size)
3 small apples or 2 large, peeled, seeded and shredded
1/2 cup raisins
3/4 cup milk
2 eggs, lightly beaten
1 tsp vanilla extract
1. Preheat oven to 350 degrees. In a large mixing bowl, combine the flours, flaxseed, oats, sugar, baking soda, baking powder, salt and cinnamon. Stir in shredded carrots, apples and raisins.
2. In a small bowl, whisk together milk, eggs and vanilla. Add to other mixture and stir until well combined. Mixture will appear dry, but just keep folding it until the entire mixture is moistened.
3. Spoon mixture into muffin pan, filling cups about 3/4 of the way. Bake for 15-18 minutes. Remove from oven and let cool for 5 minutes in muffin pan, then transfer to wire rack to finish cooling.