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RECIPES/Breakfast
Rough n' Ready Muffins
This recipe makes approx. 72-85 muffins. I freeze them, and we eat three for breakfast almost every morning. We take a bag of them with us on a trip. high fiber, very low fat, protein kick-start your day
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Recommended Servings
72-85
COOKING
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INGREDIENTS
2+ pound butternut squash
10 cups rolled oats
10 cups whole wheat flour
4 cuts raw nuts
4 cups dried fruit
1 cup crystallized ginger
2 cups quinoa seed
1.5 cups powdered buttermilk
2 tablespoons cream of tartar
2 tablespoons baking soda
4 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1/2 cup psylllium seed husks
1 cup unflavored or plain whey powder
1/2 cup ground pumpkin seed
1/2 cup ground flax seed
2 cups egg substitute or 8 whole eggs
1/2 gallon NF milk
2 tablespoons vanilla extract
5 or 6 medium carrots, washed
3 o4 4 medium zucchini, washed
Instructions
preheat oven to 350 degrees
cut the stem off the butternut squash and cut it into 2x2" pieces. do not peel it. put the pieces and the seeds and the fiber in a baking dish with 1/4 cup water, and bake for ah hour or so, until tender.
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combine the dry ingredients in a very large mixing bowl and blend them well:
process the rolled oats into flour in your Cuisinart
combine 5 cups whole wheat flour with the crystallized ginger and process until the bowl stops shaking. add the dried fruit and process until the bowl stops shaking. transfer to the large mixing bowl.
combine the remaining 5 cups whole wheat flour with the nuts and process until the bowl stops shaking. transfer to the large mixing bowl.
Grind the quinoa, pumpkin, and flax seed -- I use a small Cuisinart coffee grinder, 1/2 cup per process -- and transfer to the large mixing bowl.
Combine the cream of tartar, baking soda, and nutmeg in the Cuisinart grinder and bust up any lumps. Transfer to the large mixing bowl.
Add the powdered buttermilk, cinnamon, psyllium seed husks, and whey powder to the large mixing bowl.
Blend all the dry ingredients well.
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shred carrots with their peeling in the Cuisinart. Transfer to the large bowl.
quarter the zucchini lengthwise and shred them with their peeling in the Cuisinart. Transfer to the large bowl.
Blend the shredded vegetables into the dry ingredients.
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Put the spin-blade back in the Cuisinart. Transfer the baked butternut squash, seeds, any remaining liquid -- and the peeling -- to the Cuisinart. Add NF milk to near the top of the hub of the blade. Process until it looks smooth and puffy. Transfer to a 4-quart pot.
Add the remainder of the milk, the eggs or egg substitute, and the vanilla to the 4-quart pot and whisk until blended.
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Transfer the liquid to the large mixing bowl and blend the liquid and dry and shredded vegetables well -- I use a serving spoon. Over-mixing toughens the muffins, so just get the dry ingredients evenly wet.
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I have six of the 12-muffin non-stick red silicon pans, but any regular muffin tins will work. Fill the muffin forms to the top of the pan, keeping them pretty even with each other. Do the first two pans and put them in the oven, 350 degrees, 28 minutes. Continue filling muffin pans until you run out of pans or batter. Better results if you fill the forms early, so the more pans the better. But I only have six pans, so the remaining batter has to wait.
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Remove the first two pans from the oven after 28 minutes. After 15-18 minutes, you can transfer the muffins to a storage container -- do not put the lid on it yet -- wash the pans, and refill them with batter.
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When a storage container is full of muffins and cool to the touch, put the lid on it and put it in the freezer.
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To serve, thaw frozen muffins in the microwave. 1 muffin takes 1 minute, 2 or 3 take 2 minutes.
These muffins are not very sweet, so serve them with jam.
RECIPE FACTS

Servings: 72-85

Nutritional information per serving

No nutrition information available

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