Alternative Muffins Recipe

Ingredients for Alternative Muffins

• 1 1/3 cups whole wheat flour (or 2 cups all-purpose flour)
• Flax Seed Meal
• Wheat Germ
• 1/2 teaspoon baking powder
• 1 large egg
• Plain Low Fat Yogurt
• Skim Milk
• Honey
• Hazelnut Oil
• Carob Chips
• Walnuts
• Chocolate Chips
• Blueberries
• Coarse Sugar

How to Make Alternative Muffins

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the dry ingredients: 1 1/3 cups whole wheat flour, 1/2 cup flaxseed meal and wheat germ mixture (or substitute with 2 cups of all-purpose flour), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 cup granulated sugar.
3. In a separate bowl, whisk together the wet ingredients: 1 cup plain yogurt (any kind will work!), 1/4 cup melted unsalted butter or oil, 1 large egg, and 1 teaspoon vanilla extract.
4. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in your choice of mix-ins (1 cup blueberries and 1/2 cup chopped walnuts, 1 cup chocolate chips, etc.).
6. Fill each muffin cup about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.