WHEAT AND SEED MUFFINS
(Makes 12 muffins)
1 1/2 cups (375 ml) wheat bran
1 1/4 cups (300 ml) whole wheat flour
1/4 cup (50 ml) wheat germ
1 tablespoon (15 ml) baking powder
1 teaspoon (5 ml) ground cinnamon
1 1/4 cups, (300 ml) milk
1/2 cup (125 ml) honey
1/3 cup (75 ml) vegetable oil. (or for fat free muffins, unsweetened applesauce)
1 teaspoon (1 ml) vanilla
1 egg, lightly beaten
1/3 cup (75 ml) raisins or currants
1/4 cup (50 ml) sunflower seeds
1/4 cup (50 ml) sesame seeds
1/4 cup (50 ml) poppy seeds
In a large bowl, stir together wheat bran, flour, wheat germ, baking powder and cinnamon.
Add milk, honey, oil, vanilla and egg;
Mix gently until blended.
Then let stand for a couple minutes.
Stir in raisins and sunflower, sesame and poppy seeds.
Spoon batter into 12 lightly greased, sprayed or paper-lined muffin cups.
Bake in a preheated 350F (180C) oven for about 20 minutes.
Per
muffin:
235 calories,
33
g carbohydrate,
6 g protein,
11
g fat (2g saturated fat), (When using oil, almost 0 when using applesauce)
4 g fiber