Kitchen Sink Muffins
As other food bloggers know, us food bloggers think about chow 24/7 (well at least I do...). If I'm not cooking or writing up blogs in my free time, I'm reading others' blogs, looking for new ideas, or just drooling all over my keyboard. I came across a kitchen sink muffin recipe on Bake and Destroy the other day and knew it sounded tasty :) Since you all seem to be fueling my obsession of baking muffins with positive comments I figured I'd reward you all with another new fun muffin! And don't worry it's healthy - VEGAN even if you like it that way :) No butter, no oil!
The basics behind a kitchen sink muffin is all about imrovisation! So use whatever you have on hand and have fun with it! I had some cherrios laying around, so in they went! I bet they would be fun with other random cereal you have around too... ooo cocopuffs could be a fun idea... The recipe uses flax seed meal to replace an egg... so if you don't want them vegan... or don't have flax seeds on hand, use 1 egg in place of the flaxseeds and water. As for the soy milk, skim milk works just as good... but again then they aren't vegan. So do it up and have fun!! Let me know if you make these and what you did to change it up with what you had on hand!
stephchow's version of Kitchen Sink Muffins
original found on Bake and Destroy (this girl rocks check her out, love it!)
makes 12 muffins
1 1/2 cups whole wheat flour
1/2 cup splenda granulated (or use 1/2 cup white sugar) if you like things sweet you may want a little more sugar/splenda
1 tsp baking powder
1/2 tsp baking soda
1/3 cup apple sauce (I use all natural unsweetened)
2 1/2 Tbs flax seed meal plus 3 Tbs water (or 1 egg)
1/3 cup light/fat free soy milk (or skim milk)
1 tsp pure vanilla extract
1/2 cup mashed bananas
1/2 cup cheerios
1/4 cup raisins
1/2 cup sweetened coconut
Preheat your oven to 350 degrees and grease a 12 cup muffin pan. Sift flour, sugar, baking powder, baking soda and salt into the bowl.
In a small bowl, beat together the flax seed meal and water- it will get thick and gooey. Mix this with the milk, vanilla applesauce and mashed bananas. Then add it to the flour mixture. Mix, scraping down the sides of the bowl - do not over mix. If it's looking a little dry, add a splash more of milk. (I needed to do this)
Fold the cherrios and coconut into the batter. Spoon batter into muffin pan. Sprinkle tops with additional cherrios or coconut if desired. Bake 20-25 minuted or until tops are golden brown and a toothpick comes out clean. Cool slightly and remove from pan.
As for the nutrition facts... if you make them with splenda granulated and the flax seeds, here they are for 1 muffin:
Depending of brand/type of milk along with what kind of stuff you toss in will change up the stats. You can figure out your own version here. Just a note, sometimes it thinks it knows what you are talking about... but it's wrong. So once it tells you the stats you can click on each of your ingredients and see if it's linking to the right information. When I first inputed these I just said Splenda and it thought I meant the splenda for baking... which has a TON more calories then the straight up splenda I used... Also if one of your ingredients has a red flag next to it... that means it doesn't know what it is, so those calories aren't calculated into the equation... so make sure you don't have any red flags to make it accurate :)