So if you have not joined our Healthy Exchange Group on Facebook yet – well you are MISSING OUT!
Great recipes like this one courtesy of David Gursky- are being traded fast and often by our really creative KS foodie members.
When David posted this recipe I was a little skeptical – not only have I not baked with any of these interesting “flour” substitutes ( I had to make a trip to my local health food store) – but I was kinda scared on how these muffins were going to taste. Healthy and nutritious baking, in my experience -sometimes can mean bland, dry and chalky tasting muffins. But David, who I have never met personally had been posting some really quality recipes in our facebook group, that I decided I was going to put his recipe to the test!
So I did and chose to make them in a square muffin pan – because for some reason after reading the recipe I thought the texture would come out more bread like than muffin like.
And it seems I was right. So now with very little effort, these bread muffins came out very tasty and are the perfect breakfast with a little shmear of cream cheese or jelly! I am slowly (very very slowly – and probably will never be a total convert) starting to get on the band wagon of baking with less white flour – with a recipe like this it is definitely easier!
Yum Yum! Thanks, David!! Sarah
½ cup Quinoa Flour
½ cup Oat Flour
½ cup Soy Flour
¾ cup Flax Seed Meal
¾ cup Oat Bran
6 tbslp Splenda Brown Sugar mix
2 tsp Baking Soda
2 tsp Baking Powder
½ tsp Salt
2 tsp Cinnamon
1 cup finely minced or grated carrots
½ cup chunky applesauce
½ cup dried cranberries
¾ cup milk
2 eggs (beaten)
1 tsp Vanilla
In a large bowl, mix together all dry ingredients.
Stir in carrots, applesauce and raisins.
Combine milk, beaten eggs and vanilla.
Pour liquid ingredients into dry ingredients and stir until ingredients are moistened. Do not over mix.
Fill muffin cups ¾ full.
Bake at 350º F for about 20 minutes, or until a toothpick comes out clean