Flax-o-licious Spa Muffins

This recipe has its origins from Rancho la Puerta, where a client of mine once went to relax, unwind and eat well. When she came home again- fully rejuvenated, her souvenir was  one of the best bran muffin recipes I’ve ever tried (it’s a tie between these babies and Mrs. Busby’s best ever Bran Muffins). Since then I’ve modified the formula a little bit, usually because I’m  out of at least one of the ingredients (the original list is quite extensive). Yesterday morning an inventive mood took my fancy and I tackled of the challenge of making these muffins with what I had on hand with gusto…the result, I am happy to say, is mouthwatering. I think I may have outdone the original this time. Try it out yourself and tell me what you think!

Preheat oven to 350F. This recipe makes about 2 dozen muffins.

In a food processor whiz up 1 1/2 c. oats until they resemble a rough flour. Pour this out into a separate bowl and then into the bowl add the rest of your dry ingredients:

1 c. wheat bran

1/2 tsp sea salt

1 c. flour

1 Tbsp baking powder

1 tsp baking soda

1 c. ground flaxseeds

1 tsp cinnamon

3/4 c. brown sugar

1 c. raisins

In the food processor combine:

2-3 peeled, seeded oranges

1 large peeled and shredded carrot

1/2 inch grated fresh ginger

2 eggs

1/2 c. cottage cheese

1/2 c. milk

1/2 c. canola oil

Grease your muffin tins and then spoon enough batter to fill each tin 3/4 way. Bake for 22-25 minutes, until the top of the muffins slowly spring back when pressed with your finger.





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