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Prep 10 mins
Cook 25 mins
This is an adaptation of a muffin recipe I found. I reduced the flour and added flax seed for more fiber and omega-3's. I also added spices and pumpkin puree. These are a great fall treat, and convenient if you have leftover pumpkin (those cans are huge!)
- Preheat oven to 350.
- Mix dry ingredients and wet ingredients separately.
- Combine together, just until dry ingredients are combined. Batter will be lumpy.
- Pour into lined muffin pan. I usually spray the paper muffin cups with non-stick spray - hearty muffins tend to stick.
- Bake for 25 minutes, or until toothpick inserted in the center comes out clean.
I was delighted to find a high fiber, whole grain recipe for muffins, which certainly is wholesome and tasty. I probably made way to many changes to rate, but I can attest to the fact that even changing this recipe substantially it makes great muffins. I had sweet potatoes to use up (instead of pumpkin), buttermilk to use up (instead of milk), soft spelt flour (instead of whole wheat), used agave syrup (instead of honey) and Splenda brown sugar blend (instead of brown sugar). Also, I made 15 muffins and baked them for 18 minutes in a convection oven at 350F. So you see why I couldn't rate this, but I would like to say that it is a great basic recipe that still turns out well when substitutions are made.