Keeping with the healthy theme of the last Recipe of the Week, which was in fact posted exactly 2 weeks and 2 days ago...yikes! I honestly thought I was only a few day late with this one...not an entire week and counting!
I could have sworn I just posted the Guac Hummus the week before last...sorry people.
Maybe I'll make it up to you with two recipes this week...maybe, I have a dessert floating around in my head that I just might try tonight...we will see.
So, this week's long over due recipe: Carrot Bran Muffins with Raisins.
Now, by the title, you are probably thinking Bor-ing. But trust me on these.
I'll be honest, these are no cupcake, but they are still tasty, and really good for you too!
The original recipe calls for flax seed, but I couldn't find ground flax seed (although I think I discovered it today!) so I substituted wheat germ because 1. I had it on hand 2. It's chalked full of folic acid, a must have for this pregger girl.
Spinach is also chalked full of folic acid, but I was getting tired of spinach, hence the inspiration for these muffins. The raisins add a good amount of iron and the use of applesauce keeps them low in fat.
Grab one for breakfast with a completely cooked egg and a glass of milk and you'll be well on your way to meeting your pregnancy nutrition needs for the day. Okay, most likely you don't have pregnancy nutrition needs, but these will still give you a great start to your day. Guten Appetit!
Carrot Bran Muffins
Inspired by Savory Sweet Life
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup wheat germ
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup apple sauce
2 cups shredded carrots
1/2 cup raisins (I would add more next time)
1 cup chopped walnuts, pecans or almonds
Note: I used all whole wheat flour for health purposes, but if you're going for flavor over health, do the mix.
Preheat oven to 350〫(176〫C). Combine flour, oat bran, wheat germ, baking soda, baking powder, cinnamon and brown sugar together in a large bowl. Add in the eggs milk, vanilla and apple sauce. Stir until flour is moist and ingredients are fully combined. Stir in carrots, raisins and nuts. Spoon into a muffin tin lined with baking cups. Bake for 15-20 minutes.
Enjoy warm, with butter or honey, maybe even whip up a yummy maple glaze.
Interesting fact: These muffins taste even better the next day! Not sure why, but I find this to be true more often than not with bran muffins.
Helpful Tip: If you're like me, it's a bit difficult to eat a muffin 24 days in a row (the batch makes about 24, give or take a few). So, just set out how every many you think you can eat in a week and seal the rest of up nice and tight and pop 'em in the freezer. I wrapped mine individually so I could just take one out to thaw whenever I was hit with the urge for one.
Alright, the healthiness quota of this blog is fulfilled, at least for a little while, so expect a cake next week.
It's somebody's birthday coming up....somebody who is sloooowly creeping his way closer to the big 3-0...so you can bet there's gonna be cake in our house. And. I. Can't. Wait.