No Need Eat Breakfast Muffin 24 muffins 1 cup whole wheat flour 1 cup brown rice flour 1/2 cup soy flour 1/2 cup whole wheat pastry flour 1.5 cup wheat or oat bran 1.5 cup flaxseed meal 4 teaspoon baking
No Need Eat Breakfast Muffin
24 muffins
1 cup whole wheat flour
1 cup brown rice flour
1/2 cup soy flour
1/2 cup whole wheat pastry flour
1.5 cup wheat or oat bran
1.5 cup flaxseed meal
4 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
4 teaspoon cinnamon
3 cup shredded carrots
4 apples, peeled and shredded or use applesauce with wet ingredients
One handful each: raisins, shredded coconut (unsweetened), almonds, walnuts or macademia nuts coarsely chop
1.5 cup almond, soy or rice milk
11/3 cup raw agave
Ener-G to replace 4 eggs
2 teaspoon vanilla
Mix together all dry ingredients in a large bowl. Stir in carrots, apples, raisens, coconut and nut of choice. Combine milk, agave, Ener-G and vanilla. Blend wet ingredients into dry, mix until the flour is moist. Fill muffin cups full. Bake at 350 degrees for 15 to 20 minutes.
