Peels Inspired Buckwheat And Oat Bran Rosemary Lemon Muffins Recipes

PEELS-INSPIRED BUCKWHEAT AND OAT BRAN ROSEMARY LEMON MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Chop/shred dates, pecans, carrots, and zucchini. Set aside.
• Grate lemon peel of one lemon. Set aside grated peel, and reserve lemon for juice (for the "wet ingredients").
• Mix together dry ingredients.
• Mix together wet ingredients in a separate bowl.
• Gradually combine dry mixture into wet mixture, stirring just until moistened. Do not overmix.
• Fold in dates, pecans, carrots, and zucchini. Fold in freshly grated lemon peel (and/or candied lemon rind, if using).
• Brown the butter, and gently stir into mixture.
• Grease muffin tin with non-stick cooking spray and fill cups with batter to about 3/4 full. Sprinkle with turbinado sugar and oats. Bake for 18-20 minutes. Makes 12 muffins.

HORSE MUFFINS (OAT AND CARROT)

Steps:

• Preheat oven to 350°F Spray 9 muffin cups with no-stick cooking spray.
• Combine oatmeal, applesauce, and water. Stir to combine.
• Add flour through allspice. Stir until just combined.
• Stir in carrots.
• Fill muffin cups 3/4 full.
• Bake for approximately 20 minutes. (This time depends on your oven--check after 15 minutes.).

BUCKWHEAT AND OAT PANCAKES

Steps:

• Mix dry ingredients in a large bowl.
• Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
• Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes.
• Serve with syrup or topping of choice.

LEMON MUFFINS

Steps:

• Toss the 1st measure of sugar & flour together in a bowl.
• Beat with a fork the melted butter, milk and egg until well combined.
• Add the lemon zest & stir to mix .
• Add the liquid to the dry ingredients and mix carefully until just combined.
• Spray 12 medium size muffin tins with non-stick spray and then divide mixture evenly between them.
• Bake for 10 - 15 minutes at 200 degrees Celsius (depends on your oven).
• Meanwhile stir together the 2nd measure of sugar and lemon juice without dissolving the sugar.
• Pour over hot muffins as soon as they come out of the oven.
• Leave for a couple of minutes but do not leave too long in tins as they may stick.
• Enjoy.

LEMON BRAN MUFFINS

Steps:

• In a medium-size bowl, combine the bran cereal and buttermilk. Let stand until the cereal is soft,.
• about 10 minutes. Add lightly beaten egg whites, molasses, oil, lemon juice and vanilla. Use a hand.
• mixer to combine well. In another medium-size bowl, combine the flour, oat bran and baking powder.
• Stir in lemon rind and raisins. Pour the milk mixture into the flour mixture. Use a large spoon to.
• combine quickly. Don't over mix. Spoon the batter into non-stick muffin cups. Bake at 375F for.
• about 15 - 20 minutes. Cool the muffins for 10 minutes before serving or freezing.

BARLEY MUFFINS

Steps:

• Beat eggs with a mixer.
• Add the remaining ingredients.
• Bake at 375 F for 20 minutes.

WHOLE WHEAT FLAX'N APPLE MUFFINS

Steps:

• Blend dry ingredients together in a bowl.
• In a separate bowl, combine egg, vegetable oil and milk.
• Add dry ingredients to egg mixture and stir until just blended.
• Fold in apples and nuts.
• Batter will be thick.
• Fill greased muffin cups 2/3 full.
• Bake at 400 degrees for 18-20 minutes or until top springs back when touched.