Birdspotter Recipe of the Week | Bob's Red Mill

Chickadee Muffins

by Cassidy Stockton in Birdspotter, Recipes

For the second year, we’ve teamed with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

One of our favorite muffin recipes here at Bob’s Red Mill, these little darlings are packed with nutrition from whole wheat flour, flaxseed meal and oat bran. The addition of shredded carrots and apples give these muffins a delightful flavor and texture. Take a few of these and a thermos of coffee on your next birding endeavor and you’ll be deliciously well-fueled.

Chickadee Muffins | Bob's Red Mill

Chickadee Muffins

  • 1-1/2 cups Whole Wheat Flour or Whole Wheat Pastry Flour
  • 3/4 cup Flaxseed Meal
  • 3/4 cup Oat Bran
  • 1 cup Brown Sugar
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1-1/2 cups finely shredded Carrots
  • 2 peeled and shredded Apples
  • 1/2 cup Raisins
  • 1 cup chopped Nuts
  • 3/4 cup Milk
  • 2 beaten beaten Eggs
  • 1 tsp Vanilla

Directions

Step 1

Mix together flour, Bob’s Red Mill Flaxseed Meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

Step 2

Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.

Step 3

Fill muffin cups 3/4 full. Bake at 350° F for 15-20 minutes.

Yield: 15 medium muffins

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
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