I know you have those mornings, too... the ones where you're just way too busy to sit down for a good meal. The temptation may be to grab a donut on the way, or to not eat at all (!!?). With me working nights and passing my guys like two (5?) ships in the night one morning a week as they head off to school with Daddy... There was at least one morning a week that they were rushing off without a substantial meal in their tummies. So I whipped up a new creation - and they are good! These muffins are a bit dense, but moist and wonderful! Simply pop them out of the freezer and microwave them wrapped in a paper towel for 30-60 seconds. Wow! So easy and filling and fast!
ENJOY!
To-Go Muffins
1 cup Flaxseed
1 ½ cups water
9 cups whole wheat flour
3 cups old-fashioned oats
4 tablespoons baking powder
1 tablespoon salt
1 ½ teaspoons cinnamon
1 ½ teaspoons coriander powder
1 ½ cups shredded coconut
1 ½ cups pecans
1 ½ cups raisins
7 cups water
1 cup vegetable oil
1. Preheat oven to 350.
2. Boil flax seed and water in a large glass dish until thickened, about 2-3 minutes. Watch this carefully, as it loves to boil over. If it begins to, stir and return to heat repeatedly if necessary. Set aside.
3. Mix dry ingredients together thoroughly.
4. Mix flaxseed mixture, water and oil into the dry mixture. Don't over work.
5. Scoop about 2/3 - 1 cup of batter into greased muffin tins and bake until golden brown on top, 25-30 minutes.
6. This is a huge recipe, intended to make about 30 large muffins. Cool them completely (the ones that make it that long!) and wrap in individual plastic wrap, wax paper, or ziplock baggies. Then store in the freezer in an airtight container. They will stay fresh for weeks or more!
No comments:
Post a Comment