This truly Canadian recipe incorporates a long list of ingredients found right here on our nation’s doorstep and perhaps in your backyard. And with a whopping four grams of fibre these muffins are guaranteed to satiate your hunger and get things moving!
Recipe created by Joan Ttooulias, PHEc, excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
2 cups whole-wheat flour (500 mL)
3/4 cup packed dark brown sugar (175 mL)
1/2 cup large flake oats (125 mL)
1/4 cup ground flaxseed or ground flaxseed meal (60 mL)
1/4 cup unsalted raw pumpkin seeds (60 mL)
1/4 cup currents (optional) (60 mL)
2 Tbsp natural wheat germ (30 mL)
2 tsp baking powder (10 mL)
2 tsp cinnamon (10 mL)
1 cup skim milk (250 mL)
1/2 cup canola oil (125 mL)
2 omega-3 eggs (2)
1 cup zucchini, finely grated (250 mL)
1 cup carrot, finely grated (250 mL)
1/2 cup apple, chopped, peel on (125 mL)
2 cups whole-wheat flour (500 mL)
3/4 cup packed dark brown sugar (175 mL)
1/2 cup large flake oats (125 mL)
1/4 cup ground flaxseed or ground flaxseed meal (60 mL)
1/4 cup unsalted raw pumpkin seeds (60 mL)
1/4 cup currents (optional) (60 mL)
2 Tbsp natural wheat germ (30 mL)
2 tsp baking powder (10 mL)
2 tsp cinnamon (10 mL)
1 cup skim milk (250 mL)
1/2 cup canola oil (125 mL)
2 omega-3 eggs (2)
1 cup zucchini, finely grated (250 mL)
1 cup carrot, finely grated (250 mL)
1/2 cup apple, chopped, peel on (125 mL)
