I'm on a mission. Actually my son has been after me for a while to get healthier. I've had times in my life when I was better, even a year of macrobiotics! But this winter was a challenge for me. Not only did I gain a good (Bad!) 12 lbs., but I feel rather like a slug. It wasn't until the sad passing of my brother in law, J.D., who lost his battle with pancreatic cancer a week ago, that I was jolted with the reality that I can only do my best to be healthy, and I have been slacking! Spring is on it's way and I can't think of a better time to try and honor this body that I have been blessed with. So the road to health will begin each morning with my
Bob's Red Mill Bran Flax Muffins, to be followed mid morning with a wheat grass carrot juice. I am bound to find this a difficult task, and don't expect to be perfect, but I will try to do my best. My son Jack there, right behind me, ready to crack the whip! I guess he does love his mother....
Thanks to my friend, '80's super model Nancy Donahue and her
Barefoot and Buff blog for introducing me to this recipe. Her blog has all kinds of great vegetarian recipes, fashion tips, and beauty secrets for "women of a certain age", and anyone who just wants to look and feel great! Check it out if you haven't already.
I add unsweetened coconut and used Red's White Rice flour instead of Unbleached white, but there is plenty of room to make this recipe your own. The recipe is found on the Whole Ground Flax Meal bag.
Bran Flax Muffins
Contributed by Bob's Red Mill Natural Foods
Ingredients
1 1/2 cups Whole Wheat Pastry Flour
3/4 cup Brown Flaxseeds Meal
3/4 cup Oat Bran Cereal
1 cup Yellow D Sugar ( Brown Sugar)
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon, Saigon (Premium)
1 1/2 cups finely shredded Carrots
2 peeled and shredded Apples
1/2 cup Raisins (optional)
1 cup chopped Nuts
3/4 cup Milk
2 beaten Eggs
1 tsp Vanilla
Directions
Mix together flour, Bob's Red Mill Flaxseed Meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX. Fill muffin cups 3/4 full. Bake at 350 degrees F for 15-20 minutes.
Yield: 15 medium muffins
Notes:
You can also use 1 1/2 cups Unbleached White Flour in place of the Whole Wheat Pastry Flour.
For a twist on this great recipe- try substituting 3/4 cup Hazelnut Meal in place of the Oat Bran.
NUTRITIONAL INFORMATION:
One muffin contains Calories 220, Calories from Fat 80, Fat 9g, Saturated Fat 0.5g, Cholesterol 30mg, Sodium 310mg, Carbohydrates 34g, Dietary Fiber 5g, Sugar 21g, Protein 6g.
