BREAKFAST
TESTER’S COMMENTS
What a great way to start the day!
–C.S.
1¼ |
cups all-purpose flour |
¾ |
cup ground flaxseed |
½ |
cup packed brown sugar |
½ |
teaspoon baking soda |
½ |
teaspoon baking powder |
½ |
teaspoon ground nutmeg |
½ |
teaspoon ground cinnamon |
½ |
teaspoon salt |
2 |
large carrots, shredded |
1 |
ripe banana, mashed |
2 |
eggs |
⅓ |
cup milk |
2 |
tablespoons canola oil |
2 |
tablespoons peanut butter |
½ |
cup pecan pieces |
Preheat oven to 375°F. Grease a 12-cup muffin tin or line with papers.
In a bowl, combine flour, flaxseed meal, brown sugar, baking soda, baking powder, nutmeg, cinnamon, and salt. Mix well.
In another bowl, combine carrots, banana, eggs, milk, oil, and peanut butter. Add flour mixture and pecan pieces. Stir just until combined. Do not overmix.
Fill muffin tins two-thirds full. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Makes 12 muffins.
I made this up because I love to have muffins first thing in the morning or available for an easy snack, but I don’t love how much sugar many muffins contain. This recipe has protein and fiber and just the right amount of sweetness. I especially enjoy putting these muffins in my toaster oven the day after they are baked, then spreading peanut butter on them. Yum!
Marisol Maddox, Big Indian, New York
The word “muffin” likely comes from an Old German word, muffe, meaning a small cake.