These recipes and tips from Paulette Lambert, director of nutrition at the California Health and Longevity Institute at the Four Seasons Hotel Westlake Village, will help get you started.
- Organic canola oil cooking spray
- 1 large egg, plus 2 egg whites, beaten
- 1 cup low-fat buttermilk or plain, nonfat yogurt
- ½ cup canola oil
- ¼ cup natural maple syrup
- ½ cup unprocessed oat bran
- 1½ cups unsweetened bran cereal
- 1 cup whole-wheat pastry flour
- ¼ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
- 1 cup shredded carrot
- 1½ cups shredded apple
- 2 tablespoons hemp seeds
Preheat oven to 400°.
Lightly coat a 12-cup muffin pan with cooking spray or use paper liners.
In a large bowl, whisk together eggs, buttermilk, canola oil and maple syrup. Stir in oat bran and cereal; allow the mixture to sit for 5 minutes.
Meanwhile, in a small bowl, whisk flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Add dry mixture to wet ingredients and stir until just combined. Stir in the shredded carrot and apple.
Fill muffin cups ⅔ full and sprinkle about ½ teaspoon hemp seeds over each muffin. Bake for about 20 minutes, or until edges begin to brown and a toothpick inserted into center of muffin comes out clean.
Cool in pan for 5 minutes then remove muffins and let cool completely on a wire rack.
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