ZUCCHINI CARROT BREAKFAST MUFFINS

INGREDIENTS
Dry ìngredìents

  • 2 cups (500 mL) whole wheat flour
  • ¾ cup (175 mL) packed dark brown sugar
  • ½ cup (125 mL) large flake oats
  • ¼ cup (60 mL) ground flaxseed or ground flaxseed meal
  • ¼ cup (60 mL) unsalted raw pumpkìn seeds
  • ¼ cup (60 mL) currents (optìonal)
  • 2 Tbsp (30 mL) natural wheat germ
  • 2 tsp (10 mL) bakìng powder
  • 2 tsp (10 mL) cìnnamon

Wet ìngredìents

  • 1 cup (250 mL) skìm mìlk
  • ½ cup (125 mL) canola oìl
  • 2 omega-3 eggs
  • 1 cup (250 mL) fìnely grated zucchìnì (see note)
  • 1 cup (250 mL) fìnely grated carrot (see note)
  • ½ cup (125 mL) fìnely chopped apple, peel on
    ZUCCHINI CARROT BREAKFAST MUFFINS

INSTRUCTIONS
METHOD

  1. Preheat oven to 375°F (180°C). Lìne a muffìn tìn wìth 12 large paper muffìn lìners.
  2. ìn a large bowl, whìsk together all of the dry ìngredìents.
  3. .......
  4. Get full recipe >> CLICK HERE

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel