Apple Pie Multi Grain Muffins

These muffins taste like apple pie—they are so yummy, especially if eaten right out of the oven. They’re a little crunchy due to the uncooked Multi Grain hot cereal, if you like it to be less crunchy you can make the muffin batter the night before and allow the mix to sit in the refrigerator over night to allow the grain to soak up some moisture—this will make the grains less crunchy—you may have to add a small amount of liquid the next day if the mixture is too thick.

Apple Pie Multi Grain Muffins

1/3 c Granola

1/3 c Red River Cereal (not cooked) (any Multi Grain hot cereal will do)

2 c Oatmeal (not cooked)

2 c Wheat Flour

1 ½ tsp Cinnamon (or more depending on your taste)

1 tsp salt

2 Tb Thrive Egg Powder + 2 Tb water (this can be substituted by using 2 eggs)

1Tb Coconut Oil

1/3 c Honey

1 Quart of Apple Pie Filling (Pancake Toppings) 

1 ½ c Liquid from Apple Pie Filling (Pancake Toppings) + ½ c (If there is not enough liquid from your Apple Pie Filling (Pancake Toppings) use water---this may or may not be needed depending on elevation)

2 Tbls Baking Powder

Grease or line muffin pan and preheat oven to 400 degrees F

Drain 1 Quart of Apple Pie Filling (Pancake Toppings)  making sure to put the liquid and apples on the side to be use later in the recipe

Mix 2Tb of Thrive Egg Powder and 2Tb water, this equals 2 raw eggs.

Leaving liquid from Apple Pie Filling (Pancake Toppings), Baking Powder, and Apples to the side mix all remaining ingredients (including the eggs).

Add 1 ½ c of liquid from Apple Pie Filling (Pancake Toppings) to mixture. Add more liquid/water to the mixture if it is too thick.

Add Apples and Baking Powder to mixture and mix well. Let mixture sit for 5-10 minutes to allow the baking powder to start to raise the mixture---this will allow the muffins to be nice and airy and moist.

Fill muffin cups with about ¼ c of mixture. Bake for 15 minutes or until done.

Multigrain Orange Muffins

 
 I really enjoyed making these muffins the other night--they're very tasty as well as low calorie (for a muffin)---they are great for a breakfast with some fresh fruit  

Multigrain Orange Muffins

Made for me 19 muffins, but if you put less mixture in the muffin cups you’ll be able to get more servings

2/3 c Granola (coarsely ground)

2 c Oatmeal, Quick Cooking

2 c Whole Wheat Flour (I grind my own)

½ c Organic Sugar

1 ½ tsp Cinnamon (or more depending on your taste)

1 tsp salt

2 Eggs (I used small, but you can use any size, but the calories will change)

½ + 1 Tb Olive Oil

1/3 c Honey

Zest and Juice from 1 Large Orange

1 ½ c Water (this maybe a combination of the juice (collected from your orange when you juiced it) and water) + ¼ c (this may or may not be needed depending on elevation)

2 Tbs Baking Powder

The tools you will need to zest (metal/black tool on the left) and juice (yellow tool on the right, manual juicer)

Zest has been removed from an orange

Grease or line muffin pan and preheat oven to 400F  

Leaving water and Baking Powder to the side mix all remaining ingredients.

Add 1 ½ c of water to mixture. Add more water to the mixture if it is too thick.

Add Baking Powder to mixture and mix well. Let mixture sit for 5-10 minutes to allow the baking powder to start to rise---this will allow the muffins to be airy and moist.

Fill muffin cups with about ¼ c of mixture. If you don't have enough batter to fill in all muffin cups, than put water in the empty cups (fill 1/3) to stop from burning the empty cups. Bake for 15 minutes or until done.



The calories/fiber/fat with the ingredients that I used

with a yield of 19 muffins

193 cal

4.5 fiber

2.2 fat

Some variations that can be made:

Instead of water, you can use milk

Instead of Granola you can use Bran/Grain Cereal/Corn Meal/Wheat Flour…

Instead of using all of the zest from a large orange you could use 1/2