What I didn’t mention in my last post about Tartlet 2’s birthday is that I survived the day relying on Benadryl. We were all coughing and hacking for a week and both Tartlet 3 and I ended up with scripts for antibiotics — her for strep and me for a sinus infection. The cough has lingered and lingered and it is only now that my taste is really coming back and I feel like making something other than chicken noodle soup. The kids were about to mutiny after the fourth time I served chicken soup, so while I’ve been cooking, it’s been nothing worth writing about.
Remember the carrots? I still have some in the fridge. So I pulled out one of my absolute favorite muffin recipes. This is no wanna-be cupcake. This is a hearty, stalwart muffin. This recipe comes on the package of flaxseed meal from Bob’s Red Mill. It is so full of yummy goodness and crunchy flax and pecans that I’m glad the recipe makes 18 muffins so I can freeze a few for next week, if they last that long!
And if you just happen to have a little extra cream cheese frosting loitering in the kitchen, these muffins are strong enough to carry it. They won’t be a super sweet dessert, but they make you feel like you are making a better choice with less sugar and oil than a typical carrot cake recipe. And kids who turn their noses up at healthy muffins, will gladly gobble up a frosted cupcake! 😉
Bran Flax Muffins (from Bob’s Red Mill)
1 1/2 c. white flour
3/4 c. flaxseed meal
3/4 c. oat bran
1 c. brown sugar
2 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. cinnamon
1 1/2 c. carrots, shredded
2 apples, peeled and shredded
1/2 c. raisins (optional, I don’t add them)
1 c. chopped nuts (I use pecans)
3/4 c. milk
2 eggs, beaten
1 t. vanilla
Preheat oven to 350 F.
Mix together flour, flax, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins, and nuts.
Combine milk, eggs, and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups. Bake for 15-20 minutes.
Makes 18 muffins.