Breakfast Power Muffins

Ingredients
- 2 ½ cups (625 mL) All-Bran buds
- ¼ cup (60 mL) ground flax seeds, divided
- 2 cups (500 mL) 1% milk
- 1 cup (250 mL) brown sugar
- 2 eggs
- ¼ cup (60 mL) molasses
- 1 can (398mL) pumpkin purée
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) whole-wheat flour
- 2 tsp (10 mL) baking powder
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) cinnamon
- ¼ tsp (1.25 mL) salt
- ¼ cup (60 mL) roasted unsalted pumpkin seeds
Instructions
- Step 1
Preheat the oven to 350°F (175°C). Lightly spray 18 muffin cups with cooking spray or line the cups with paper liners.
- Step 2
In a large bowl, combine the All-Bran buds, 2 tablespoons (30 mL) flax, and milk. Set aside for 10 minutes. Add the brown sugar to the mixture. Add the eggs, one at a time, beating well after each addition. Add the molasses and pumpkin. Mix together and set aside.
- Step 3
In a separate bowl, mix together the all-purpose and whole wheat flours, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the pumpkin mixture and stir just until everything is combined.
- Step 4
Spoon the batter into the muffin cups. Sprinkle the pumpkin seeds and the remaining 2 tablespoons (30 mL) ground flax over the muffins.
- Step 5
Bake until a toothpick inserted into several muffins comes out clean, about 20 to 25 minutes.
Variations
For a delicious change of taste, add dried fruit or vary the nuts and seeds.
Nutrition Facts
Per serving | |
---|---|
Calories | 203 |
Fat | 3 g |
Saturated Fat | 0.5 g |
Trans Fat | 0 g |
Carbohydrate | 39 g |
Fibre | 8 g |
Sugars | 20 g |
Protein | 5 g |
Sodium | 325 mg |