Muffins
Preheat oven to 400 degrees. Grease and flour two muffin pans (24 muffins total)
Wet mixture:
1 ½ C yogurt
1 ½ C applesauce
4 eggs
1 C (8 oz wt) brown sugar
Spices (1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, ¼ tsp cardamom, ¼ tsp allspice)
Dry mixture:
1 C white flour
2 C white whole wheat flour
¾ C ground flaxseed
¾ C oat bran
¾ C rye flour
¾ C wheat germ
2 Tbsp baking powder
2 tsp baking soda
½ tsp salt
2 cups nuts
1 cup cranberries
Mix wet ingredients thoroughly. In a large bowl, mix dry ingredients thoroughly. Stir in wet mix with a few strokes, not blending entirely. Scoop mix with blue disher (#16, ¼ Cup) into muffin tins. Bake 20 minutes or until tester comes out clean, rotating tins and swapping shelves halfway through baking. These keep well in the fridge or frozen after baking.
I recently adjusted this recipe by increasing the weird flours from 1/2 to 3/4 cup each; they were coming out too wet. This may be because the eggs I get from Family Friendly Farm tend to be huge, so that increases the wet mix volume. If you’re using storebought eggs, you may want to try 1/2 cup each of the weird flours and then add a bit more of any of the dry ingredients when mixing to get to the appropriate consistency.