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Categories:
whole wheat pastry flour oats ground flax seeds baking powder baking soda salt ground nutmeg ground cardamom ground cloves coconut flakes mango carrot apple juice concentrate pineapple canola oil
Viewed: 13 - Published at: 2 years agoIngredients
- 1 23 cups whole wheat pastry flour
- 13 cup old fashioned oats
- 1 tablespoon ground flax seeds
- 1 12 teaspoons baking powder
- 1 teaspoon baking soda
- 12 teaspoon salt
- 12 teaspoon ground nutmeg
- 12 teaspoon ground cardamom
- 1 pinch ground cloves
- 14 cup coconut flakes (unsweetened)
- 14 cup dried mango, chopped
- 1 medium carrot, grated
- 12 cup apple juice concentrate, thawed
- 1 cup canned crushed pineapple, drained, 2 T juice reserved
- 2 tablespoons canola oil
Method
- Preheat oven to 400 degrees fahrenheit.
- Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
- In a medium mixing bowl, combine the rolled oats and ground flax seed with the crushed pineapple, reserved pineapple juice, apple juice concentrate, oil, carrots, coconut, and mango.
- Set aside for 10 minutes while you sift together the dry ingredients.
- In a large mixing bowl, sift together the flour, spices, baking soda, baking powder, and salt.
- Pour in the pineapple mixture and stir together until the all the flour is just moistened.
- Do not over-mix.
- The batter with be thick.
- Distribute evenly among 10 of the muffin cups, filling to the top.
- Fill the 2 remaining empty cups with 1/4 cup of water each.
- Place on the middle rack of the pre-heated oven and bake for 20 minutes or until the tops are light golden brown.
- Test for doneness with a knife or toothpick.
- Let cool in the tin for 5 minutes, then remove from tin and let cool on a wire rack.
