Have you ever noticed how muffins that taste really, really good tend to be more like cake? And how muffins that are reasonably good for you can be a little like cardboard? I think I finally found a solution, and I'm calling them fiber-licious!
Lee's Fiber-licious Muffins
1 1/2 cups flour
3/4 cup ground flax seed (not whole)
3/4 cup oat bran
3/4 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
2 medium carrots, peeled and finely shredded
2 medium apples, peeled and finely shredded
1/2 cup raisins
1 cup chopped pecans
2 eggs, beaten
1/4 melted butter
3/4 cup milk
1 teaspoon vanilla
Preheat oven to 350 degrees.
Mix the dry ingredients in a large bowl. Stir in the carrots, apples, raisins and nuts. In a separate bowl, beat the eggs and stir in the melted butter, milk and vanilla. Pour the liquid ingredients into the dry ingredients and blend just until the dry ingredients are moist. Line a muffin pan with paper cups and fill the cups 3/4 full.
Bake for 15 to 20 minutes, using a toothpick to test for doneness.
Makes about 16 fiber-licious muffins.
I also have some rather delicious news this month!
The Daddy Project (Harlequin American Romance, December 2012) is being reissued as a Mills & Boon Sweet romance in Australia and New Zealand on April 1, and they've given it a brand new cover.
One book...two covers...worlds apart!
I'm also thrilled to have two May releases! Maggie's Way (Harlequin Heartwarming) will be available on May 1.
...and Daddy, Unexpectedly (Harlequin American Romancce) will be out on May 7.
I have a blog tour lined up for early May and will be doing lots of giveaways, including copies of my books and other fun stuff. Links and details will be posted on my website and in my newsletter, Life in the Slow Lane.
Happy reading! Until next time,