Wheat Germ Muffins

1 egg
1 cup rice milk
1 tbsp canola oil
1/2 cup applesauce
1 cup Kretschmer Original wheat germ
1 cup white flour
1 tbsp baking powder
1/4 cup sugar
1/2 tsp kosher salt


Beat wet ingredients together and then add dry ingredients. Preheat oven to 375 degrees after combining mixture. This allows for the standing time of 10 minutes. Line muffin tin with 12 paper liners. Fill muffin liners 2/3rds full. Bake for 20 minutes. Yield: 1 dozen.

Healthy Morning Muffins

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cup packed brown sugar (either golden or dark works fine)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon coarse Kosher salt

1 cup old-fashioned rolled oats

1/2 cup raisins, plumped in warm water (either golden or regular works fine)

3 tablespoons canola oil

1 large egg

1/3 cup soy milk

4 medium carrots, shredded

1 medium ripe banana, mashed

Directions:

Preheat oven to 400 degrees.

Instead of coating a 12-cup muffin pan with cooking spray, I used silicone muffin cups.

The first thing I did was cut the tops off the four carrots then shredded them in my food processor.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add egg and beat,  then add soy milk, carrots, and mashed banana and stir until blended.

Using a teaspoon, divide mixture evenly into each muffin cup.

Bake until a toothpick comes out clean, about 23-25 minutes. 

Source: Martha Stewart's Everyday Food Magazine, January 2010