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Servings:

12 large, 24 mini

Ready In:

25 Minutes

Type of Recipe:

Vegetarian

Good For:

Breakfast, Snack

Crunch Millet Oat-Bran Muffin Mix

I hope you enjoy this big, crunch, delicious muffin recipe as much as I do! This makes a regular batch of 12 muffins, or you can make 24 mini-muffins. I keep my baked muffins in a food-storage container and keep in my fridge for up to 1 week or in the freezer for up to 3 months. Super easy, and super tasty!

Ingredients

3 1/2 cups Big Delicious Dry Muffin Mix

1 cup greek yogurt

1/4 cup molasses or honey

3 large eggs (or 5-6 egg whites)

1 tbsp. pure maple, almond or vanilla extract

 

Optional:

1/4 cup Libby’s Organic Pumpkin
OR
1/2 cup grated carrots (reduce molasses by 1/8 cup)

 

Tools:

Stand-mixer with paddle attachment

Spatula

Large scooper

Muffin pan

Step by Step Instructions

Step 1

Prepare ingredients as suggested above. Preheat convection-oven to 325 degrees or stand-oven to 350 degrees. Spray-coat and flour-dust your muffin pan.

Step 2

In your stand mixing bowl, add all wet ingredients. Mix until uniformly combined.

Step 3

Add Big Delicious Dry Muffin Mix to wet ingredients. Slowly, while scraping the bottom of the bowl, mix until combined. Be sure not to overmix – batter should feel light and airy.

Step 4

Scoop batter evenly throughout your muffin pan and place on middle rack in oven for 25 minutes. Insert a knife or toothpick in one of the muffins to check if they’re done – should come out clean.

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