Sugar-free Muffins for V

15 01 2012

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V slept over last night and we had a girlie night in.  We drank wine, ordered talk-away, painted nails, did face masks, and played Wii video games before falling asleep in front of the television watching movies.

An excellent evening that required an excellent breakfast start that wasn’t too fussy.

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As I’ve mentioned in many a post, it’s January and not only am I broke but I’m trying to get out of the bad habits I developed over Christmas: eating lots of cookies, having chocolate for breakfast, and not caring about what I was eating at all.

You have nothing to feel guilty about with these muffins.

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Sugar-free Oatmeal Muffins

1 cup rolled oats

1 cup unsweetened apple sauce

1/2 cup soy milk or almond milk

2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)

2 Tbsp ground flaxseed (yup, more flax)

2 Tbsp canola oil

1 Tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ground nutmeg

1/4 cup whole-wheat flour

1/2 cup dried cranberries.

Preheat oven to 375º.  Prepare muffin tins with paper liners or cooking spray.

Combine oatmeal, applesauce, soy milk, flax eggs, flax and oil in a bowl; stir and allow to rest.  In a separate bowl, combine the remaining dry ingredients, including dried cranberries.  Combine wet and dry ingredients together until just mixed.  This is one instance where a wooden spoon is the tool of choice over an electric mixer.

Portion your batter into the muffin cups, filling 2/3 full.  I use my ice cream scoop for consistent portions.  Bake for 15 – 20 minutes and allow to cool before eating.  Serve with coffee and enjoy with a good friend.

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Thanks Giving Muffins

20 10 2011

SO grabbed one of these off the stove and headed to his favourite chair to begin his morning review of webcomics when I heard, “What the — did you put in these that tastes so tart?”

Cranberries.  Fresh cranberries.

“Oh… They’re really good.  Can you bring me another one?” he replied from the living room.

From inauspicious beginnings, these muffins quickly turned their fortune around and then just as quickly disappeared from my counter forever.

Thanks Giving Muffins

1 cup oats

1 cup canned pumpkin (not pie filling!)

3 flax-eggs

2 Tbsp olive oil

1 Tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp pumpkin spice

1/2 cup almond or soy milk

3/4 cup spelt flour

1/4 cup sugar

1 cup fresh cranberries

1/4 cup raisins and/or pecans (optional)

Preheat over to 375ºF.  Line muffin pan with paper liners or coat with cooking spray.

Combine oats, pumpkin, soy milk, flax eggs, and oil.  Mix until combined.

Combine remaining ingredients in a separate bowl.  Add the wet ingredients to the dry ingredients and stir until just mixed.

Use your trusty ice cream scoop to fill muffin tins 2/3 full.  (You can also you spoons or other kitchen implements, but I really do love my ice cream scoop.)  Bake for 15 – 20 minutes or until lightly browned on top.

They taste best while still warm from the oven but can be kept for several days in the fridge, sealed in an airtight container.