Energy Muffins Recipes

FUEL TO GO MUFFINS

Steps:

• Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
• Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
• In separate bowl whisk eggs with oil and vanilla.
• Combine this mixture with dry ingredients and blend well. This will be very thick.
• Fill 12 cupcake baking cups heaping full or 16 regular size muffins.
• Bake at 350 degrees for 30-35 minutes. Tops nicely browned and tops crusty looking.

HEARTY BREAKFAST MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
• Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ENERGY MUFFINS

Steps:

• Combine carrots, walnuts, dates and raisins and set aside.
• Mix together in large bowl flours, wheat germ, oats, coconut, salt, baking powder, mace, cinnamon and nutmeg.
• Combine remaining ingredients.
• Make a well in the centre of flour mixture and add liquid mixture gradually. If not moist enough add a small amount of water. Add vegetable mixture and stir.
• Bake in greased muffin tins at 350°F for 25 minutes.
• Makes 3 dozen muffins.

ENERGY MUFFINS

Steps:

• pour water over raisins and set aside to plump.
• In large mixing bowl, gently toss together carrots, zucchini, apples, cocnut, nuts, orange peel, and raisin mixture; set aside.
• In a large bowl combine all nine dry ingredients and whisk together.
• Combine oil, eggs, molasses and vanilla; stir into dry ingredients just until moistened (batter will be thick).
• Fold in carrot mixture.
• Fill greased muffin cups 2/3 full.
• Bake at 375 for 20-22 minutes or until done.
• Cool in pan 10 min before removing to a wire rack.