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Categories:
white flour whole wheat flour freshly ground flax seeds bran baking soda baking powder cinnamon ground nutmeg ground cloves ground ginger carrots pumpkin raisins Splenda sugar sugar eggs vanilla milk lemon juice packetdry instant oatmeal
Viewed: 20 - Published at: 9 years agoIngredients
- 1 cup white flour
- 12 cup whole wheat flour
- 1 12 cups freshly ground flax seeds (I grind them in a coffee grinder)
- 34 cup oat bran hot cereal (dry mix)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 14 teaspoon ground nutmeg
- 14 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 medium grated carrots or 12 cup carrot
- 34 cup canned pumpkin
- 34 cup raisins
- 1 cup Splenda granular
- 12 cup sugar-free orange marmalade
- 14 cup sugar-free maple syrup
- 2 eggs
- 1 tablespoon vanilla
- 1 cup skim milk
- 1 tablespoon lemon juice
- 1 (1 1/4 ounce) packetdry instant oatmeal
Method
- Mix milk with lemon juice, set aside.
- Preheat oven to 400.
- Spay muffin tin with non stick cooking spray.
- In a medium bowl, combine carrot, raisins, pumpkin, splenda, syrup, orange marmalade, egg whites, vanilla, freshly ground flaxseed, and milk mixture, whisk well.
- 1n a large bowl, combine all flours, dry oat bran, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger, whisk well.
- Add liquids in the medium bowl to the dry ingredients in the large bowl, stirring just until they are combined-don't overstir.
- Pour batter into the prepared muffin tins 3/4 full.
- Sprinkle the tops of the muffins with the instant oatmeal powder.
- Bake 20-30 minutes.
- Cool in muffin tin 10 minutes, then turn out onto a cooling rack.
