High Protein Fruit and Nut Muffins Recipe

[Guest guest]

Good Morning!

 

I adapted these muffins from a Pillsbury recipe that used white flour and

sugar... they don't bear much resemblance to the original though, but came out

light and delicious. Mine cut the sugar in half, using fruit juice for part

of the liquid instead. They're still plenty sweet! I have one of them for

breakfast with just a bowl of mixed fruit or a fruit smoothie, or have one for

dessert in the evening. They freeze beautifully.

 

A tip on adapting white flour to whole grains, just add about 25% more of

your leavening agents!

 

The Hodgson Mills Oat Bran Blend Flour is available at Stop and Shop in the

regular flour section. I love it. It's all oats and whole wheat with extra

oat bran added. I use it for most of my baking.

 

You could also use different dried fruits and berries if you want, and add

some cinnamon, which I can't eat anymore.

 

 

High Protein Fruit and Nut Muffins

 

1 1/3 cups Hodgson Mills Oat Bran Blend Flour

2/3 cup Soya Flour

1/4 cup raw sugar

2 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon ground Ginger

Dash of Nutmeg (I like freshly grated)

1 mashed banana

1/3 cup vegetable oil

1 egg, slightly beaten

1/2 cup dried cranberries

1/2 cup chopped dates

1/2 cup chopped walnuts

Orange Juice

Silk or milk

 

Preheat oven to 375 degrees. Lightly grease regular muffin tin, it makes

twelve. Put dried cranberries into a glass measuring cup and add just enough

orange juice to cover, and microwave for two minutes. Allow to sit so orange

juice will be absorbed. (This makes the cranberries moist instead of hard!)

Meanwhile, measure the dry ingredients through the nutmeg into a large

mixing bowl. In a small mixing bowl, mash your banana, and then add oil, egg.

Drain orange juice off of cranberries into a 1/2 cup measuring cup. Add

cranberries to liquid mixture. Add enough Silk or milk to the orange juice to

make

1/2 cup and add that to the liquids. Add liquids to the dry ingredients,

and stir just until moistened. It's important not to over stir muffins, as it

makes them tough. Gently mix in dates and walnuts and then divide the batter

into the 12 muffin cups. Bake for about 18 to 20 minutes, until golden

brown on top, and a toothpick comes out clean. Enjoy!

 

 

Love & Light, Barbara

BarbaraJean1732

 

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