I was looking through a cookbook and found a couple of recipes that I thought looked good. I love having healthy (okay..somewhat healthy) after school snacks for the kids--or else they ransack the pantry looking for granola bars and fruit snacks. These muffins seemed like they would be worth trying. I have to admit, they were pretty good! My husband did say that he thought they were a little too healthy (I tend to do that--hey, at least I didn't put pureed beans in them!) They have a VERY dense texture, but I feel like they would fill the kids up and would be great in lunches. We have three friends over and they all came back for seconds :)
I happened to have flax seed on hand, so these muffins worked great to get rid of those. If you don't, I would assume you could use more flour or oats in it's place.
Oatmeal Breakfast Muffins
1/4 c. canola oil
1/2 c. applesauce
3 T. sour cream
1 t. vanilla
Mix above ingredients together.
1 1/4 c. whole wheat flour
1/2 c. flax (if you have flax in seed form, put in a blender with the wet mixture above for 1 minute until well blended)
1 1/4 c. quick oats
1/3 c. brown sugar or honey
1 t. cinnamon
1 t. baking soda
1/2 t. salt
1 1/2 t. baking powder
1/2 c. raisins or craisins
1/2 c. chocolate chips (optional)
Mix together the wet ingredients. Add the remaining ingredients and mix well. Put muffins in a greased muffin tin and bake at 350 for 10-15 minutes (until they are browned on top and have a cake-like texture). You could use all raisins or all chocolate chips--personally I think chocolate makes everything taste better!
Another great recipe to use up that food storage!