Krystal's Berry Bran Flax Muffins

This is a very healthy muffin recipe that I came up with. They are a good source of B Vitamins, Vitamin E, potassium, magnesium and Omega-3 fatty acids. They are great for breakfast or as a snack. Apple sauce is used instead of oil or butter and they are so moist that you may not want to store them in a air-tight container because they can get a little soggy. I usually add a mix of frozen berries to these muffins but any fresh, frozen or dried fruit would do. Cranberries with orange zest would be fantastic.

Ingredients

3/4 cup whole wheat flour

1/2 cup organic cold-milled ground flax seed

1/2 cup unprocessed what bran

1/2 teaspoon baking soda

1 teaspoon aluminum-free baking powder

1/2 teaspoon sea salt

1 teaspoon cinnamon

2 tablespoons fresh lemon juice

1/3 cup honey

1/4 cup unsweetened apple sauce

1/2 cup almond milk (can use cow's milk)

1 large egg

2 cups frozen mixed berries

few teaspoons of sugar in the raw (optional)

Directions

Preheat oven to 350* and line a muffin 12 pan with paper liners (muffins will stick if not using liners).

Sift together the flour, flax, what bran, baking soda, baking powder, salt, and cinnamon. Discard any course chunks of flax or bran.

In a separate bowl mix the applesauce, honey, egg, milk and lemon juice together.

Add the liquid ingredients to the dry. Mix only enough to wet the dry ingredients. Don't over mix.

Fold in the frozen berries and mix lightly to blend.

Put equal amounts of batter in the muffin cups and sprinkle with sugar in raw if desired. Bake for about 30 minutes until a toothpick comes out clean. Don't over bake. Enjoy!

Recipe by me.

KEMP’S “YOU-WON’T-BELIEVE-THEY’RE-WHOLE-WHEAT” BLUEBERRY MUFFINS

I have not made blueberry muffins in ages but I totally had a hankering for them the other day. Growing up, we regularly made the blueberry muffins from the recipe out of the good ol' Betty Croker Cookbook. I wanted a little healthier version so I looked around and found this whole-wheat recipe from Gourmet. The batter is super thick. I think a little too thick. I am going to add a little more milk than the recipe calls for next time or I may add some applesauce. Even though the batter is super thick, the muffins are not dense. They have a nice crumb to them and have tons of berries. These are not the best muffins I have made but none went to waste that is for sure. I do plan on making these again but like I mentioned above, I may tweak a few things. Oh and these muffins are sprinkled with a mix of sugar and cinnamon which is a nice touch.

Ingredients

Makes 1 Dozen

for muffins

• 1 3/4 cups whole-wheat pastry flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon grated lemon zest
• 1 large egg
• 1/2 cup whole milk
• 5 tablespoons unsalted butter, melted
• 1 1/2 cups blueberries (about 7 ounces)

FOR TOPPING

• 1 teaspoon sugar
• 1/4 teaspoon cinnamon

• EQUIPMENT:

  a muffin pan (preferably nonstick) with 12 (1/3- to 1/2-cup) muffin cups

Directions

MAKE MUFFIN BATTER:

• Preheat oven to 375°F with rack in middle. Butter muffin pan.
• Whisk together flour, sugar, baking powder, and salt in a large bowl, then whisk in zest.
• Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber spatula until just combined (batter will be dense). Fold in blueberries. Divide batter among muffin cups.

MAKE TOPPING:

• Stir together sugar and cinnamon and sprinkle evenly over batter in cups.
• Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Cool in pan 5 minutes, then unmold onto a rack. Serve warm or at room temperature.

Recipe from Gourmet.com

Amazing Sun-dried Tomato Cottage Cheese Muffins

This is all around an awesome recipe. These muffins are super moist and flavor packed. You would swear there was a ton of butter in them. . . but no. They are high in protein, low carb, and loaded with good fat from the almonds and antioxidants from the tomatoes. They will fill your kitchen with the smell of pizza when baking and will remind you of a flavorful quiche when you eat them. Give these a try and let me know if you liked them as much as I did.

Ingredients

Makes about 10 muffins

• 1 cup plain cottage cheese (I used low-fat)
• 3/4 cup grated Parmesan cheese
• 1/4 cup flour (I used whole wheat pastry flour. Original recipe used soy.)
  
• 1 cup finely ground almonds (just grind the almonds in the food processor)
• 1 teaspoon baking powder
• 1/4 cup sun-dried tomatoes (packed in oil), chopped
• 1/4 cup basil, chopped
• 1/4 cup water
• 4 eggs, lightly beaten
• 1/2 teaspoon salt

Directions

1. Preheat oven to 400F degrees. Line a muffin pan with paper or silicon baking cups.
   

2. In a mixing bow put the cottage cheese, all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and salt, then mix all together.

3. Fill each muffin cup 3/4 full with batter, sprinkle with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature(I liked hot).
   

Recipe from Vegetarian Supercook by Rose Elliot.