Recipe of the Week
Hearty, Versatile Muffins
This week's recipe for rich, moist muffins will help you satisfy your craving for a sweet treat while providing a nutritious foundation to start your day. The recipe calls for oats, which are a rich source of dietary fiber and provide the muffins' hearty texture. While usually eaten at breakfast, these muffins are wonderful any time of day. They are perfect for snacking and make a nice addition to the dinner table in lieu of traditional dinner rolls.
1 cup all-purpose unbleached flour (bettter still, use coconut flour)
1 cup whole-wheat flour
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. sea salt
1 tsp. cinnamon
1/2 cup raw organic sugar (better still use stevia or agave nectar)
1/2 cup raw organic brown sugar (better still use raw organic honey)
1/4 cup coconut oil
1/2 cup applesauce
2 eggs plus 1 egg white, lightly beaten
1 tsp. vanilla extract
1/2 cup uncooked rolled oats
1/4 cup unsweetened, dried coconut flakes
1/2 cup raisins
2 cups shredded carrots
1 (8 oz.) can crushed pineapple, drained
Preheat oven to 350 degrees and lightly spray muffin tin with butter spray.
Mix all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the center of the mixture and add sugars and/or sweetners, coconut oil, applesauce, beaten eggs and vanilla. Mix until evenly moist.
Fold in oats, coconut, raisins, carrots and pineapple. Fill each muffin cup about 2/3 full with muffin batter. Bake 25 minutes or until a knife inserted in the center of a muffin comes out clean.
Makes 15 muffins.
Per serving: 190 calories, 6 g total fat (1.5 g saturated fat), 34 g carbohydrate,
4 g protein, 2 g dietary fiber, 270 mg sodium.