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Okay. I made another batch of snacking muffin, but this time I experimented from the original recipe just a little and added extra apple, oats, wheat flakes & flax.

Dry:

  • 1/2tsp baking powder
  • 1/2tsp baking soda
  • 1/2tsp sea salt
  • 1c whole wheat pastry flour

Wet:

  • 1.5c pureed apple, skins & all (use appx 1tsp lemon juice & 2tsp water during puree)
  • 2/3c brown sugar
  • 1 egg
  • 1/2tsp vanilla extract
  • 1c milk
  • 1c wheat bran
  • 1/2cup mix of oats, wheat flakes, wheat germ and ground flax
  • 1/2c dried cranberries

Holy Jesus in Heaven, these are freaking delicious. I wish I would have remembered to try shredded carrot. Gah. Next time.

I think it’s the apple that makes them so moist. They’re delicate and springy and moist and delicious and tempting and even fairly low in calories!

(note: I use a straight-sided cast iron muffin pan. They’re not very big and the recipe above yields 18 muffins)

[update 9pm EDT)

Jesse’s Muffin from same recipe:

She’s a byoot!