Monday, December 19, 2011

Whole Grain Spiced Oat and Fruit Muffins

Delicious whole grain muffins packed with dried fruit, wheat germ, oats, and spices.  Serve warm by themselves or with a light spread of your favorite nut butter.  

Blackstrap Molasses is higher in iron
than traditional molasses.
1/4 c. dried cherries (unsweetened), finely chopped
1/2 c. dried prunes (unsweetened & preservative free), finely chopped
1-1/4 c. hot water, divided
1/4 c. wheat germ
1 c. millet flour
1/2 c. whole wheat flour
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 c. brown sugar
3 tsp. non-aluminum baking powder
1/2 c. steel cut oats, soaked over night
2 tbl. honey, preferably local
2 tbl. blackstrap molasses
1 c. original flavor almond milk (or your favorite milk)  

1.  Grease a 12-muffin tin with coconut oil.    Preheat oven to 400 degrees Fahrenheit.
2.  Soak dried fruit in a small bowl with 1. c hot water.  In a medium sized bowl, combine wheat germ and remaining 1/4 c. hot water.  Stir and set aside.  
3.  Combine all dry ingredients in a medium sized bowl, stir to combine.  
4.  Drain fruit in a colander.  Add fruit, soaked oats, honey, molasses, and milk to the wheat germ.  Stir to combine.
5.  Fold wet ingredients into the dry ingredients.  Spoon mixture into muffin tins.  Bake in a preheated oven for 15-17 minutes.  

Millet flour adds a layer of sweetness
unparalleled by other whole grain flours.
If unavailable, use your own flour blend.
Nutrition Facts - Serving Size 1 Muffin
Calories 142
Carbohydrate 31g
- Dietary Fiber 4g
- Sugars 11g
Fat 1.4g
- Saturated Fat 0g
- Monounsaturated <1g
- Polyunsaturated <1g
- Trans Fat 0g
- Cholesterol 0mg
Protein 4g
Sodium 81mg
Potassium 282mg
Iron 2mg
Calcium 71mg

This recipe is naturally vegan, therefore, dairy-free.  Can be made suitable for a gluten-free diet by substituting the whole wheat flour for rice flour, and the oats for basmati rice.
*Recipe and Nutrition Facts created by Keri Rogers.  

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