I've made the Pioneer Woman's My Mom's Muffins several times now and found it to be a good, healthy go-to breakfast. This week though, I decided to mix it up. I've seen recipes for Morning Glory Muffins around the web and they seem delish but I wanted to still use Ree Drummond's recipe and I didn't have/didn't care for apples in my muffins. Thus, the WanderGirl Morning Glory Muffins!
Ingredients:
1 cup whole wheat flour
1/2 cup all purpose flour
3 tbs ground golden flaxseed
1 cup regular oats
1/2 cup packed brown sugar
1-1/2 cup shredded carrots
1/2 tsp salt
1 tsp baking soda
1-1/2 tsp baking powder
3/4 tsp cinnamon
3/4 cup chopped walnuts
3/4 cup raisins
3/4 cup buttermilk (I used 3/4 cup soy milk + 3/4 tsp white vinegar)
1 egg
1/2 cup applesauce
1/4 cup molasses
extra buttermilk for thinning, if necessary
1/2 cup all purpose flour
3 tbs ground golden flaxseed
1 cup regular oats
1/2 cup packed brown sugar
1-1/2 cup shredded carrots
1/2 tsp salt
1 tsp baking soda
1-1/2 tsp baking powder
3/4 tsp cinnamon
3/4 cup chopped walnuts
3/4 cup raisins
3/4 cup buttermilk (I used 3/4 cup soy milk + 3/4 tsp white vinegar)
1 egg
1/2 cup applesauce
1/4 cup molasses
extra buttermilk for thinning, if necessary
Makes 12 muffins
Directions:
1. Preheat oven at 375F. Grease muffin pan with baking spray.
2. In a large bowl, combine flours, ground golden flaxseed, oats, brown sugar, salt, baking soda, baking powder, cinnamon, shredded carrots, walnuts, and raisins. Stir together until combined.
3. In a separate bowl, mix together the buttermilk, egg, applesauce and molasses.
4. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, add a tablespoon of buttermilk at a time until desired consistency is reached.
5. Fill the muffin cups and bake for 20-23 minutes, or until golden brown.
6. Serve with butter and jelly or cream cheese.
7. Enjoy!
2. In a large bowl, combine flours, ground golden flaxseed, oats, brown sugar, salt, baking soda, baking powder, cinnamon, shredded carrots, walnuts, and raisins. Stir together until combined.
3. In a separate bowl, mix together the buttermilk, egg, applesauce and molasses.
4. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, add a tablespoon of buttermilk at a time until desired consistency is reached.
5. Fill the muffin cups and bake for 20-23 minutes, or until golden brown.
6. Serve with butter and jelly or cream cheese.
7. Enjoy!
