High Fiber Muffin Recipe?!
(pref. w/o the use of aluminum AKA baking powder)?
Answers: High Fiber Muffin Recipes
(pref. w/o the use of aluminum AKA baking powder)?
Try this recipe and let me know how it goes.
Ingredients
1 cup multi-grain hot cereal(or enough finely blended or chopped oatmeal to make 1 cup)
1 cup unbleached white flour
1/2 teaspoon salt
1/2 cup sugar
1 cup carrots, shredded or finely chopped(about 2 large)
1 cup apples, peeled and chopped(about 1 large)
2 eggs or
4 egg whites
1/2 cup milk(can be skim, soy, etc.)
1/4 cup vegetable oil or unsweetened applesauce
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon ginger (optional)
1/4 cup chopped nuts, your choice (optional)
1/4 cup raisins (optional)
Directions
Peel and chop apples. Peel and shred or finely chop carrot. Use a mini-food chopper or food processor to speed the process.
Preheat oven to 400 degrees.
Mix dry ingredients in a large bowl.
Add apple, carrot and other wet ingredients.
Mix well! Batter will be quite thick.
Grease muffin pan or muffin cups.
Spoon batter into cups.
Bake for about 20-22 minutes or until muffins are golden brown on the top and a toothpick inserted into one comes out clean.
Serve warm with butter, margarine or jam.
This recipe does have baking powder. However, you can use a non aluminum containing baking powder such as Rumford brand. I never really payed attention to what was in baking powder, but I intend to toss mine and try the Rumford brand. I stay as far away from all of the aluminum that I can!
I found this recipe about a month ago and have made them for my husband, for a bakesale, and to bring to a potluck. I am making them again this weekend for a family gathering. I am going to experiment with substituting some apple butter or apple sauce for some of the oil to decrease the fat content though. It is doesn't taste like a typical "healthy" muffin. I don't use refined flour and I am so happy to have found such a wonderful whole wheat baked good.
Pumpkin Chocolate Chip Muffins
1 cup plain canned pumpkin (not pumpkin pie filling)
1/3 cup water
1/3 cup canola oil
2 TB ground flax seed
1 tsp. vanilla
1 2/3 cups whole wheat flour
1 1/3 cups sugar
1 tsp. baking powder
? tsp. baking soda
? tsp. kosher salt
? tsp. cinnamon
? tsp. nutmeg
1/3 cup chocolate chips
? cup pecans, chopped
Perfect Cinnamon-Sugar* (see below)
Preheat the oven to 350o. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. Fold in the chocolate chips and pecans.
Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with some Perfect Cinnamon-Sugar.
Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.
*Perfect Cinnamon-Sugar: Whisk together ? cup sugar with 2 tsp. ground cinnamon and store in a sugar shaker. Use as a sweet sprinkle on porridge, toast, or soy yogurt.
These are tasty and full of flavour
Dark Moist Bran Muffins Recipe
Makes 24 muffins
Ingredients:
2 cups whole wheat flour
1 1/2 cups bran flakes
2 tbsp sugar
1/4 tsp salt
1 1/4 tsp baking soda
2 cups buttermilk
1 egg
1/2 cup dark molasses
2 tbsp melted butter or margarine
Instructions:
1. Combine flour, bran, sugar, salt and soda and mix well.
2. Combine buttermilk, egg, molasses and butter and add all at once to dry ingredients.
3. Stir just enough to moisten flour mixture.
4. Fill greased muffin cups 2/3 full and bake at 350 F for 20 to 25 minutes.
This recipe is great and so filling! I love eating these muffins with a little Dannon Light Vanilla Yogurt spooned onto each bite. They are great!
2 1/2 cups wheat bran
1 1/2 cups orange juice, calcium fortified
6 dried prunes for prune butter
1/3 cup water for prune butter
2 egg whites
1/2 cup packed brown sugar
1/2 cup raisins
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 tablespoons wheat germ
Preheat Oven to 400o Spray Muffin Pan with quick spray of Pam or use muffin paper liners. Puree prunes and water in blender to make prune butter. Add orange juice and blend briefly so that it will be easy to pour prune butter out of blender container. In a large mixing bowl, combine wheat bran with orange juice/prune mixture, egg whites, sugar, and raisins. Let stand for 10 minutes or so. In a separate bowl, combine Flour, soda, baking powder, cinnamon and wheat germ. Stir the dry ingredients into bran/orange juice mixture. Blend until all dry ingredients are moist. Fill 12 muffin tins with batter. Tins will be very full. Bake at 400o for 15 minutes. Description:\par "Low calorie, low fat, high fiber and calcium rich!"
Servings : 12
Per serving: 154 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 38g Carbohydrate; 0mg Cholesterol; 149mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : I used King Arthur's 100% White Whole Wheat
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(*-*)
Well, you can make any muffin recipe you have be higher in fiber. My Mom just adds fiber to hers. I think she uses bran? Not too sure, but when she is making anything, she makes them the same, but just adds like 1/4 cup of bran.