RHUBARB-ORANGE JAM-FILLED MUFFINS

vegan – high fiber

makes 12 muffins

Ingredients

1 cups whole wheat pastry flour

2 cups oat bran
4 t baking powder
1 t cinnamon powder
1/2 t salt
2 T ground flax seed whisked with 6 T warm water

1 1/4 cup soymilk
3 T unsweetened applesauce
3 T canola oil
6 T packed dark brown sugar + 2 stevia packets
½ cup walnuts, chopped

1/2 cup jam (in this case, rhubarb-orange conserve from a local Trappist monastery)

Preparation

1 - Preheat the oven to 425 degrees F.
2 - Mix together the first dry ingredients: bran, flour, baking powder, salt, cinnamon.
3 - In another bowl, add whisked flaxseed/water, oil, applesauce, and sugar and soymilk.
4 - Stir mixtures together until blended. Fold in walnuts.
5 - Fill greased muffin tins halfway and then spoon roughly 1 teaspoon of jam in the middle. Gently top with batter and press against sides of tin, covering the jam completely. Bake for about 15-20 minutes or until a thin skewer comes out clean when inserted.

Nutrition per serving 215 calories

APPLE PECAN MUFFINS

vegan – high fiber

makes 12 muffins

Ingredients

2 cups whole wheat pastry flour
1 T baking powder
1 t cinnamon powder
1/2 t salt
2 T ground flax seed whisked with 6 T warm water
1/2 cup unsweetened applesauce
4 T canola oil
¼ cup sugar
1 t vanilla extract
2 medium apples, peeled and chopped
½ cup pecans, chopped

Preparation

1 - Preheat the oven to 350 degrees F.
2 - Mix together the first dry ingredients: flour, baking powder, salt, cinnamon.
3 - In another bowl, add whisked flaxseed, oil, applesauce, vanilla, and sugar.
4 - Stir mixtures together until blended. Fold in apples and half the pecans.
5 - Fill greased muffin tins and then top with remaining pecans. Bake for about 20 minutes or until a thin skewer comes out clean when inserted.

Nutrition per serving 200 calories; 9g total fat; 0mg cholesterol; 124mg sodium; 28g carbohydrates; 3g fiber; 6g sugar; 4g protein