makes 12 muffins
Ingredients
1 cups whole wheat pastry flour
2 cups oat bran
4 t baking powder
1 t cinnamon powder
1/2 t salt
2 T ground flax seed whisked with 6 T warm water
4 t baking powder
1 t cinnamon powder
1/2 t salt
2 T ground flax seed whisked with 6 T warm water
1 1/4 cup soymilk
3 T unsweetened applesauce
3 T canola oil
6 T packed dark brown sugar + 2 stevia packets
½ cup walnuts, chopped
3 T unsweetened applesauce
3 T canola oil
6 T packed dark brown sugar + 2 stevia packets
½ cup walnuts, chopped
1/2 cup jam (in this case, rhubarb-orange conserve from a local Trappist monastery)
Preparation
1 - Preheat the oven to 425 degrees F.
2 - Mix together the first dry ingredients: bran, flour, baking powder, salt, cinnamon.
3 - In another bowl, add whisked flaxseed/water, oil, applesauce, and sugar and soymilk.
4 - Stir mixtures together until blended. Fold in walnuts.
5 - Fill greased muffin tins halfway and then spoon roughly 1 teaspoon of jam in the middle. Gently top with batter and press against sides of tin, covering the jam completely. Bake for about 15-20 minutes or until a thin skewer comes out clean when inserted.
1 - Preheat the oven to 425 degrees F.
2 - Mix together the first dry ingredients: bran, flour, baking powder, salt, cinnamon.
3 - In another bowl, add whisked flaxseed/water, oil, applesauce, and sugar and soymilk.
4 - Stir mixtures together until blended. Fold in walnuts.
5 - Fill greased muffin tins halfway and then spoon roughly 1 teaspoon of jam in the middle. Gently top with batter and press against sides of tin, covering the jam completely. Bake for about 15-20 minutes or until a thin skewer comes out clean when inserted.
Nutrition per serving 215 calories
