Name: Ree's Muffins
Ingredients: 1 cup Whole Wheat Flour; 1/2 cup All-purpose Flour; 1/4 cup Ground Flaxseed/flaxseed Meal; 1 cup Regular Oats; 1/2 cup Packed Brown Sugar; 1/2 teaspoon Salt; 1 teaspoon Baking Soda; 2 teaspoons Baking Powder; 1/2 teaspoon Ground Cinnamon; 1/2 cup Walnuts (Roughly Chopped); 1/2 cup Raisins; 1 cup Buttermilk; 1 whole Egg; 1/2 cup Applesauce; 1 whole Banana (Mashed With A Fork); 1/4 cup Molasses; Extra Buttermilk As Needed For Thinning

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Ree's Muffins

Course: Breakfast

Servings:

Author: Ree Drummond, 'The Pioneer Woman'

Ingredients

1 cup Whole Wheat Flour
1/2 cup All-purpose Flour
1/4 cup Ground Flaxseed/flaxseed Meal
1 cup Regular Oats
1/2 cup Packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Walnuts Roughly Chopped
1/2 cup Raisins
1 cup Buttermilk
1 whole Egg
1/2 cup Applesauce
1 whole Banana Mashed With A Fork
1/4 cup Molasses
Extra Buttermilk As Needed For Thinning

Instructions

Preheat the oven to 350 degrees. Thoroughly grease 1 muffin pan.
In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.
In a separate bowl, mix together the buttermilk, egg, banana, and molasses.
Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple of tablespoons of buttermilk.
Scoop 1/4 cup helpings into muffin cups and bake for 16-18 minutes, or until deep golden brown.
Serve with softened butter and jelly if you're a rebel like me.