Shana tova!! That’s Hebrew for happy new year! Hey guys, so I’m home from school today. Why, do you wonder? Because it’s the Jewish New Year!! So I’ve been baking all morning in preparation for tonight’s festivities and I’ll be leaving for temple about 15 minutes. However, before I share my delicious treats (next post, don’t worry!), you can try my new muffin recipe. It’s actually a recipe that’s been floating around the internet for a while now, originally taken from the back of the Bob’s Red Mill flax seed bag. However, while making muffins for my health-obsessed sister Shaina I knew I needed to improve on the already-healthy muffins and still make them taste like heaven. This is what I’ve come up with.
Whole Wheat Carrot-Apple Muffins
- 1 1/2 cups whole wheat pastry flour (whole wheat flour works fine too)
- 3/4 cup ground flaxseed
- 3/4 cup oat bran
- 1/2 cup Splenda brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cups grated carrots
- 2 apples, peeled and grated
- 1 cup chopped nuts (I used sliced almonds)
- 3/4 cup fat-free milk
- 4 egg whites
- 1 tsp vanilla extract
- 1/2 cup raisins, optional
- 1. Mix together flour, ground flaxseed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
- 2. Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.
- 3. Fill muffin cups 3/4 full. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Enjoy!