2.5 Cups Multi-Grain Flour 1 Cup Whole Wheat Flour, albino 1/2 tsp. Baking Soda 1/2 tsp. Baking Powder 1 tsp. Cinnamon, ground 1/8 tsp. Salt
1 Cup Apricots, dry 1 Cup Water
1 Egg 1 Egg White 1.5 Cups Yogurt, plain 1/4 Cup Agave Nectar 2 Tbs. Olive Oil 1/2 Cup Walnuts, chopped
Heat Oven To 375°
Dried apricots, sulfite and sugar free.
Cut apricots into thin slices.
Place sliced apricots into a container.
Add one cup of water and cover.
Place in fridge overnight.
Place egg and egg white into a mixing bowl.
Lightly beat eggs together.
Add all other wet ingredients, including soaked apricots and apricot water, to bowl.
Mix until combined.
Place all dry ingredients into a medium size strainer.
Sift all dry ingredients together.
Pour dry ingredients over wet ingredients.
Gently mix ingredients to form a thick batter.
Be sure to run the blade of the spatula over the sides and bottom of the mixing bowl.
Do not over mix.
Use a medium size ice cream scoop to fill the muffin cups.
Place 2 scoops of batter into each muffin cup.
This recipe will fill 12 cups evenly.
Bake on middle rack of oven for 28 minutes.
Remove from oven and let cool for 15 minutes before serving.
New Taste Thinking:
As restaurants and grocery stores begin to list the fat/calorie content of your typical muffin peoples jaws will drop. This is because items that need to sit on a shelf for a long period of time are always full of some sort of fat. The fat is what keeps them from drying out. I wont even mention the white sugar and white flour issue. If you like to eat a muffin in the morning you may want to make them yourself. This recipe is worth seeking out all of the ingredients that make up the multi-grain mixture.
Serving Size 1 Muffin Servings Per Recipe 12 Calories 232 Calories from Fat 68 Total Fat 8g Saturated Fat 1g Trans Fat 0g Cholesterol 17mg Sodium 386mg Total Carbohydrate 36g Dietary Fiber 5g Sugars 11g Protein 8g