1 cup whole wheat flour
1 cup oat flour
1/4 cup plus 2 tablespoons cocoa powder
1/2 cup light brown sugar
1 tablespoon baking powder
1 can (1 pound) pear halves packed in juice, undrained
2 egg whites or equivalent substitute
1 teaspoon vanilla
1/4 cup plus 2 tablespoons quick-cooking oats
1 tablespoon cocoa powder
1 tablespoon brown sugar
1 tablespoon honey
Combine the flours, cocoa, brown sugar, and baking powder, and stir to mix
well. Place the pears and their juice in a blender and puree until smooth.
Add 1 1/2 cups of this mixture to the flour mixture. (Reserve the remaining
puree for use in another recipe or drink it.) Add the egg whites and vanilla
extract, and stir just until the dry ingredients are moistened.
Coat muffin cups with nonstick cooking spray and fill 3/4 full with the
batter. Sprinkle a rounded teaspoon of the topping over each muffin and
press very lightly into the batter. Bake at 350 F for 14 to 16 minutes, or
just until a wooden toothpick inserted in the center of a muffin comes out
3 1/2 cups oat flour
1 cup instant oats
1 Tbls. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 cup sugar
1/2 cup vegetable oil
1 cup whole milk
In a large bowl, combine the dry ingredients (all the remaining ingredients except
the blackberries) and whisk to combine. Now add in the blackberries and give a
quick stir to cover with the flour mixture. Finally, add the wet ingredients to
the flour mixture and stir until everything is just mixed. Don't over mix.
are done when a cake tester comes out clean and they spring back when pressed lightly. Remove from the oven, let cool in the pan for about 5 minutes, then transfer to a wire rack to cool.
Ginger Banana Muffins
3 ripe bananas
1/3 cup maple syrup
1/3 cup sugar (I used evaporated cane sugar)
1/4 oil, I use mild flavored olive oil
1/4 cup melted butter, cooled
1 tsp. vanilla ect.
3 TBLS. finely chopped candied ginger
1 TBL. fresh grated ginger
1 tsp. powdered ginger
1 tsp. cinnamon
1 1/2 cup whole wheat pastry flour
1/2 cup spelt flour
1/2 cup oat flour
1 tsp. salt
1/2 baking soda
1 tsp. baking powder
1 cup buttermilk
Pre-heat oven 350
In a bowl mash bananas with a potato masher, then add eggs, butter, oil, and
vanilla. Add rest and mix again, till just mixed. Do not over mix. Fill muffin
cups to top and bake 20-30 minutes. Till center is done (remember do not over bake
!) Makes about 16 muffins.
2 c. oat flour
2 c. milk or water
1/2 c. oil
3 tsp. baking powder
1/2 tsp. salt, optional
For waffle mix: Add 1 tsp. vanilla
Warm pan or griddle to medium with 1 teaspoon butter or oil. Add dry ingredients together and mix lightly. Next add milk and water; stir. Add oil and 1 egg at a time. Mix thoroughly. Pour 1/2 cup mix at a time.
a delightful Carb treat... This is one of our favorites, it combines
two nutritious foods, pumpkin & oats. Pumpkin is rich in beta carotene. Don't let
amount of the ingredients cause you to think it will be a hassle to make, it is a
recipe. You will be amazed how delicious & moist the muffins taste!
1 teaspoon baking soda
1 teaspoon cream of tartar
1 & 1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
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