WEST - COAST MUFFINS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 2/3 cup water
  • 1/4 cup unsweetened applesauce
  • 1 ½ cup pumpkin puree
  • 1/2 cup spelt flour
  • 1/2 cup barley flour
  • 1/2 cup rye flour
  • 1/2 cup rolled oats (not instant)
  • 2 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp chia seed
  • 1 tsp ground flax seed
  • 1 tsp hemp hearts
  • 1/3 cup toasted, chopped pecans
  • 2 large carrots, coarsely grated
  • 1 large apple, peel on, diced

Directions

  • Preheat oven to 350F. Grease muffin cups.
  • Beat together sugar, orange juice, water, applesauce, and pumpkin until well blended. Set aside.
  • In a large bowl, whisk together flours, oats, baking soda, baking powder, cinnamon, seeds and hemp hearts.
  • Add the liquid mixture and stir briefly - just to moisten.
  • Fold in pecans, carrots and apple. Do not overmix.
  • Bake 25 minutes (for regular muffins) or 35 minutes (for jumbo muffins).
  • Immediately turn out onto wire rack and cool completely.
  • Amount Per Serving
  • Calories: 98.1
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 77.2 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.0 g

Notes

Makes about 18 regular or 8-9 jumbo muffins. I filled these with flax seed, chia seed (yes, like the pet), hulled hemp seed, pecans, carrots, pumpkin puree, apples and 4 kinds of whole grain flours: rye, barley, spelt and oats. Also, these are totally vegan and wheat free (but sadly not gluten-free... haven't mastered the GF bake-age yet!).

Amount Per Serving

Calories: 98.1

Total Fat: 2.0 g

Cholesterol: 0.0 mg

Sodium: 77.2 mg

Total Carbs: 19.2 g

Dietary Fiber: 2.7 g

Protein: 2.0 g

Categories: Bread  Muffin 
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