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Plum Wheatgerm Muffins - Kitchen Cat
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★ Kitchen Cat ★ Plum Wheatgerm Muffins Recipe.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 1/2 ts : Baking Powder
2 3/4 oz : Butter
5 : Very Ripe Plums
1 : Egg
1/2 c : Wheatgerm
1 1/2 c : Flour
3/4 c : Milk
1/2 c : Raw Sugar
Healthy Zucchini Muffins | Whole Wheat Zucchini Muffins | Zucchini Muffin Recipe By Himanshu
Hey guys, during the lockdown days try your hands at baking some of these Healthy and tasty Whole Wheat Zucchini Muffins at home. Serve it to family members at home and Feed them healthy and nutritious food. Keep watching, cooking and Stay Safe indoors.
#zucchinimuffins #zucchinirecipe #muffinrecipe
And just in case you are wondering, Chef At Large is one of India's largest online food networks. The network provides industry commentary on the Indian F&B industry. It manages separate communities dedicated towards food-loving consumers, some that engage India's top food bloggers among others including photography.
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Ingredients:
Whole wheat flour: 225 gram
Milk: 175 mm
Honey: 4 tablespoons
Baking Powder: 1.5 tablespoon
Oil: 4 tablespoon
Few pumpkin seeds
Cinnamon Powder: 1 teaspoon
Oats for topping
Zucchini: 175 gram
Salt to taste
Eggs: 2
Reduced Carb Morning Glory Breakfast Muffins
I used to be OBSESSED with #Starbucks #MorningGloryMuffins! A few years ago, I spent MONTHS trying to come up with the recipe and ultimately threw up my hands when I couldn't crack it, but the best part is, these are EVEN BETTER because they are low-sugar, reduced carb, high fiber and PACKED with both Fruits AND Veggies.
I think Mrs. O. from #wafflesandmochi would be proud. :)
REDUCED CARB MORNING GLORY BREAKFAST MUFFINS
Flour Mixture:
1/2 cup Almond Flour
1/2 cup Coconut Flour
1/2 cup Grated Coconut (unsweetened; also called flaked or dried)
2 Tbsp Oat Bran
2 Tbsp Wheat Germ (preferably toasted)
2 Tbsp Golden Flaxseed
1 Tbsp Tapioca Starch
1/2 tsp Speculaas Spice (optional; sometimes called Speculoos)
3/4 tsp ground cinnamon
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup dark or light brown sugar
1/2 cup Golden Monkfruit alternative sweetener
1/4 cup coconut oil, melted (should be pourable; not hot but not solid)
3 eggs, beaten together
1 tsp vanilla extract
1/3 cup finely shredded carrot
1/3 cup finely shredded zucchini, with the water pressed out of it
1/3 cup well-drained crushed pineapple (with most of the water pressed out of it)
1 cup finely diced apple chunks (pieces should be at least the size of small peas)
Optional:
1/4 cup assorted seeds (e.g., pumpkin, sunflower, hemp, millet, sesame, chia, flax) or nuts (e.g., pecans, walnuts, sliced almonds, chopped hazelnuts) for topping the muffins, all blended together.
Whisk together all the ingredients for the flour mixture and set aside.
In a separate bowl, beat the coconut oil and sugar/sugar alternative until light and fluffy. Add in the eggs, then vanilla, then the carrot, zucchini, and pineapple (yes, using the mixer).
Toss the chopped apples with the flour mixture, then add this to the remaining batter until well blended. Do not overmix - it should be all one color and evenly blended, but not beaten.
NOW heat your oven to 350 degrees (the batter benefits from sitting a bit until baking). Grease or line a 12-cup muffin (or 6-cup giant muffin or 24-cup mini muffin) tin with paper liners and fill muffin tins almost right to the top (they will rise a little but not too much). Bake for 18-23 minutes, possibly a little shorter for mini muffins or a little longer for big muffins, depending on your oven. Let the muffins cool in the pan for 3-4 minutes, then pop out onto a plate and serve. These are great even the next day!
My Grater/Chopper:
* This recipe is featured in my new cookbook THE POSSIBLE KITCHEN! Check it out at *
THE POSSIBLE DIET by April Capil
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Learn more about me at aprilcapil.com