Chock full of whole grains, flaxseeds, and dried fruit, these delicious muffins are a tasty way to add fiber to your diet. Soaking the raisins and bran in the liquid ingredients helps keep the muffins moist.
Recipe information
Yield
makes 12 muffins
Ingredients
1 cup raisins or fruit juice–sweetened dried blueberries, chopped if large
1 cup wheat bran
1 cup soy milk, or 1/2 cup nonfat plain yogurt mixed with 1/2 cup water
1/2 cup amber agave nectar
1/4 cup canola oil
2 large eggs, beaten, or 4 large egg whites or 1/2 cup egg substitute
1 cup sprouted whole wheat flour or sprouted spelt flour
1/2 cup wheat germ
1/4 cup ground flaxseeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of sea salt
Preparation
Step 1
Preheat the oven to 375°F. Line 12 muffin cups with paper liners.
Step 2
In a bowl, combine the raisins, wheat bran, soy milk, agave nectar, canola oil, and eggs and let sit for 10 minutes. In a another bowl, combine the flour, wheat germ, flaxseeds, baking powder, baking soda, cinnamon, and salt. Combine the two mixtures until incorporated. Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
