February’s Muffin of the Month
From the Kitchen of Amy Rothenberg ND
Cooking is a form of love for me and baking something that’s good for the heart, well, feels just about right. Like many muffing recipes, this one will freeze well. I often make a set of mini muffins along with the larger version, for a quick snack and for plane and car rides.
Ingredients for 12 muffins:
- 2 cups of oat bran
- ½ cup rolled oats
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 egg whites
- ¾ cup milk (skim or soy or coconut or almond can work!)
- ¼ cup apple sauce
- 2 tablespoons vegetable oil
- ½ cup liquid sweetener, I used honey but maple syrup could work
- ¼ cup raisins or currants &/or nuts of your choice
Mix up the dry ingredients
Whisk up the liquid ingredients
Mix together until just intertwined.
Fill greased muffin tins almost full. Sprinkle whole rolled oats to the top & insert one whole pecan into the top.
Bake at 475 for 10-12 minutes or until a toothpick comes out clean.
Very good with apple butter!