Muffin top the healthy way!

11 Sep

My cousin & I baked these muffins for a family gathering last month.

Here’s my version.

Oatmeal Molasses Muffins. I’ve had about 5 so far today.

Molasses Muffins

Mix the liquids up in one bowl =

2 cups low fat buttermilk, 1 egg beaten, 1/3 cup unsulphured molasses, 3 tbsps hemp oil, 3 tbsps finely grated fresh ginger.

Next throw in the raisins and oatmeal and mix up good into the liquid=

1 cup raisins, 1 cup oatmeal

Now stir together the dry ingredients=

1/2 cup wheat germ, 1 – 1/2 cups whole wheat flour ( I used white whole wheat flour)

1-1/4 tsp baking soda, 1 tsp cinnamon, dash of nutmeg, 1/2 tsp salt

Take the wet and p0ur over the dry. Mix enough to wet everything – no more or you make the dough less fluffy. And these babies are granola enough.

Bake at 350 F for approx 25 min. or until a toothpick comes out clean.

Couple Tricks Here;

Put the dough in as high as you want them to ultimately be. They do not rise. Too dense probably.

Soak the raisins overnight in water or pour hot water over them & let stand to plump them up.

Use unsulphured molasses. That sulphur shit is bad 4 U. **You can get it at Whole Foods or any health food store.

Use hemp oil. It has a nutty flavor &  is very good 4 U. It has more omega’s than fish oil or flax oil.

The original recipe called for 2 cups plain yogurt (& butter which I substituted nicely with hemp oil). Make sure it’s non fat yogurt. It seemed to make the muffins heavier which is still really good. Mine where a little fluffier. Either way is yummy.

The funky blue silicone muffin tins U C me use in the pic are great I’ve decided – minimal greasing needed & easy to pop out with a twist!!!!










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