MORNING GLORY FIBER FILL RECIPES

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FIBRE 1* FLAX SEED MORNING GLORY MUFFINS RECIPE ...



Fibre 1* Flax Seed Morning Glory Muffins Recipe ... image

Try starting your morning with these delicious, low fat muffins! They're high in both fibre and Omega-3 fatty acids.

Provided by LIFEMADEDELICIOUS.CA

Total Time 52 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 15

1 cup (250 mL) FIBRE 1* Original cereal, crushed
2/3 cup (150 mL) skim milk
1 cup (250 mL) flour
3/4 cup (175 mL) ground flax seed
3/4 cup (175 mL) chopped apple
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) finely shredded carrot
1/4 cup (50 mL) granulated sugar
1/4 cup ( 50 mL) flaked coconut
1 tbsp (15 mL) canola or soybean oil
1 tbsp (15 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) salt
2 eggs, slightly beaten

Steps:

  • Heat oven to 375°F (190°C). Grease 12 regular size muffin cups, or place a paper baking cup in each.
  • In large bowl, stir together cereal and milk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
  • Bake 18 to 22 minutes or until toothpick inserted in centre comes out clean. Let stand 5 minutes. Remove from pan and serve warm.

Nutrition Facts : Calories 170 , CarbohydrateContent 28 g, CholesterolContent 0 mg, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 1 g, ServingSize 12, SodiumContent 280 mg, SugarContent 11 g, TransFatContent 0 g

MORNING GLORY MUFFINS WITH PINEAPPLE RECIPE | EATINGWELL



Morning Glory Muffins with Pineapple Recipe | EatingWell image

These a.m. favorites are gloriously fruit-packed. Grating some of the pineapple incorporates it into the batter, helping to sweeten these muffins with less than half the sugar of similar recipes.

Provided by Laura Kanya

Categories     Healthy Muffin Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 17

1?¼ cups all-purpose flour
1?¼ cups whole-wheat pastry flour
1?½ teaspoons ground cinnamon
¾ teaspoon ground ginger
1?½ teaspoons baking soda
¾ teaspoon baking powder
¼ teaspoon salt
3 large eggs
½ cup packed dark brown sugar
½ cup canola oil
1 teaspoon vanilla extract
8 ounces peeled cored fresh pineapple
1 cup shredded apple
1 cup shredded carrot
¾ cup unsweetened shredded coconut, divided
½ cup chopped walnuts, toasted
½ cup raisins

Steps:

  • Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
  • Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking soda, baking powder and salt in a medium bowl. Whisk eggs, brown sugar, oil and vanilla in a large bowl.
  • Dice 1/2 cup pineapple. Shred the remaining pineapple with the large holes of a box grater. Add all the pineapple (along with any juices), apple and carrot to the egg mixture. Mix in the dry ingredients until almost combined. Fold in 1/2 cup coconut, walnuts and raisins. Divide the batter among the prepared muffin cups. Sprinkle with the remaining 1/4 cup coconut.
  • Bake the muffins until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan on a wire rack for 10 minutes before serving.

Nutrition Facts : Calories 361 calories, CarbohydrateContent 48 g, CholesterolContent 47 mg, FatContent 17 g, FiberContent 5 g, ProteinContent 6 g, SaturatedFatContent 4 g, SodiumContent 266 mg, SugarContent 18 g

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