Melissa, host of Food Network’s Ten Dollar Dinners with Melissa d’Arabian put together this recipe for healthy "cupcakes", perfect for an after-school snack!
Courtesy of Melissa d'Arabian
|1/2 cup all-purpose flour||1 large egg|
|1/2 cup whole-wheat flour||1/4 cup packed light brown sugar|
|1 tbsp soy flour||2 tbsp extra-virgin olive oil|
|2 tbsp wheat germ||1 tsp vanilla extract|
|1/2 cup bran flakes cereal or old-fashioned oats (or combination)||2/3 cup plus 1 tbsp whole milk|
|1/4 cup ground flax seeds||3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach)|
|1 tsp baking soda||3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)|
|1 tsp baking powder||pinch of salt|
|1 tsp ground cinnamon||cooking spray (optional)|
Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended
Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.
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