These healthy muffins are rich and full of nourishment.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.
Makes 12 muffins
3/4 cup unbleached white flour
1/4 cup whole wheat flour
1/4 cup rolled oats
3/4 cup unsweetened bran flakes
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup raisins
1/4 cup dried apricots, chopped
1/4 cup flax seeds
2 1/2 tablespoons honey
3/4 cup buttermilk
1/4 cup vegetable oil
1. Preheat the oven to 375 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
2. Combine the flours, oats, bran, baking soda, baking powder, salt, raisins, apricots, and flax seeds in a small bowl. In a separate bowl, beat the egg with the honey, buttermilk, and oil until well blended, then whisk in the dry ingredients.
3. Spoon the batter into the prepared muffin tin and bake for 15 minutes, or until a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.
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