MUFFINS & COOKIES

 

Carrot Raisin Breakfast Cookies

1 cup 100% bran cereal 3/4 cup 1% milk 1 large egg 1/3 cup brown sugar 1/4 cup canola oil 1tsp vanilla 1 cup white flour 1/2 cup whole wheat flour 2tsp baking powder 3tbsp ground flax 2tsp cinnamon 3/4 cup shredded carrots 1/2 cup raisins
Preheat oven to 400F. (1) Line a cookie sheet with parchment paper and set aside. (2) Combine bran and milk in a small bowl. Soak for 10 minutes. (3) Place egg, brown sugar, oil and vanilla in a large bowl and beat until well mixed and fluffy. Add the bran mixture after it has been soaked. (4) Add shredded carrots and raisins. (6) Drop cookies on a cookie sheet using a 1/4 cup measure. (7) Bake in oven for 15-17 minutes. Tip: Switch the raisins with dry cranberries for a change. Source: Sobeys Dieticians
 

Carrot and Oatmeal Cookies

1 Cup honey 1Cup vegetable oil 1 teaspoon vanilla 2 eggs 2 Cups whole wheat flour 2 teaspoons baking powder 1 teaspoon salt 1-1/2 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 2 Cups oatmeal 1 Cup chopped nuts 2 Cups raisins 2 Cups grated carrots
Preheat oven to 375. In a mixing bowl beat together the honey, oil, vanilla and eggs. In a large bowl combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and oatmeal and blend well. Then stir in the nuts, raisin and carrots. Add the liquid ingredients to the mixture and blend well. Drop by teaspoonfuls onto a greased cookie sheet.Bake for 12-15 minutes.
 

Apple Butter – Peanut Butter Cookies

1 Cup apple butter, preferable without sugar ½ Cup natural chunky peanut butter 1 teaspoon vanilla ¾ Cup non-fat powdered milk ¾ Cup whole wheat flour ½ teaspoon salt ½ teaspoon cinnamon ½ Cup raisins
Preheat oven to 350. In a large bowl, beat apple butter, peanut butter, and vanilla and set aside. Stir together in a medium bowl, powdered milk, flour, salt, cinnamon and raisins. Add dry ingredients to apple butter mixture and mix well.  Drop by teaspoon onto greased cookie sheet. Flatten with fork dipped in water, making a criss-cross pattern on top. Bake for 10 minutes. Cool. Refrigerate until well chilled. Serve cold.
 

Healthy Oat'n Raisin Cookies

1 cup whole wheat or whole grain flour 1 tsp. baking soda 1/2 tsp. salt 2 cups oats 1/4 cup wheat germ 1/4 cup margarine 1 & 1/2 cups brown sugar 2 eggs 1 tsp vanilla 3/4 cups coconut 1/2 cup chopped nuts 3/4 cup raisins
Combine flour, baking soda, salt, rolled oats & wheat germ & stir well. Cream margarine, brown sugar, eggs and vanilla. Add to oat mixture and mix well. Stir in coconut, raisins & nuts. Drop dough by teaspoon onto lightly greased baking sheets. Flatten slightly with hands or floured fork.Bake at 350 for 12-15 minutes.
 

Double Chocolate Chip Muffins

1 & 3/4 cups flour 1/3 cup packed brown sugar 2 tablespoons cocoa powder 2 1/3 teaspoon baking powder 1 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 egg. lightly beaten 1 cup fat-free (skim) milk 1/4 cup unsweetened applesauce 2 tablespoons butter or margarine 1 teaspoon vanilla 2/3 cup semisweet chocolate chips
Preheat oven to 350 degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.Combine flour, brown sugar, cocoa, baking power, cinnamon and salt in medium bowl. Stir together egg, milk, applesauce, butter and vanilla in small bowl until blended.  Add egg mixture to flour mixture. Stir just until blended. Fold in chocolate chips.Spoon batter into muffin cups. Bake 13 to 15 minutes.  Cool.
 

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