Want something healthy, yummy, and quick for breakfast or a mid-day snack? Make these Fiber Rich Muffins. They are so moist. I made these to start my New Year off right and have been eating one muffin for breakfast along with a glass of skim milk and some fruit – it keeps me satisfied until way past noon. Whole wheat and fiber will do that for you.
The main ingredient in this recipe is Hodgson Mill multi-Grain Hot Cereal. The ingredients label simply says: Oats, unprocessed wheat bran, milled flaxseed, soy grits, untoasted wheat term, and cracked whole wheat.
Fiber Rich Muffins Recipe
Yield 12 muffins
- 1 c. Hodgson Mill Multi Grain Hot Cereal
- 1 c. unbleached flour
- 1 T. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1/2 c. sugar
- 1 c . carrots, shredded
- 1 c. apples, chopped
- 1/2 c. milk (can be skim)
- 2 eggs (or 4 egg whites)
- 1/4 c. vegetable oil
- 1 t. vanilla
- 1/2 c. pecans or walnuts, chopped
Preheat Oven to 400 degrees F. Line 12 muffin cups with paper liners or grease mufin cups. Blend together dry ingredients. Add remaining ingredients and mix until blended. Batter will be thick; spoon into muffin cups. Bake 20-22 minutes or until golden brown.
Personal Note: I used skim milk and the 4 egg whites. I also left the skins on the carrots and apples.
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