Brunch

Kitchen Sink Muffins is for Breakfast, Snack.

Kitchen Sink Muffins takes 15 minutes to prepare.

Kitchen Sink Muffins takes 35 minutes to cook.

Kitchen Sink Muffins makes 18 servings.

The ingredients for Kitchen Sink Muffins are:

1 1/2 C. whole wheat flour
3/4 C ground flax seed
3/4 C. wheat germ
1 C packed brown sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp salt
2 tsp ground cinnamon

3/4 C. skim milk
4 egg whites
1 tsp vanilla extract
2 TBSP applesauce
1 1/2 C shredded carrots
1 1/2 C shredded apples
1 1/2 C shredded summer squash (zucchini or yellow)
1 pt. fresh blueberries
3/4 C mixed nuts

Here is how you make Kitchen Sink Muffins:

In large bowl, mix together all dry ingredients. In separate bowl, mix all wet ingredients, including carrots, apples, squash, berries and nuts. Add wet ingredients to dry and stir until just moistened. Fill muffin tins about 2/3-3/4 full.Bake at 350* for about 30-40 minutes. Yields about 18 regular muffins or 9 Texas sized muffins. Add another 10 minutes or so to cooking time for Texas muffins.Number of Servings: 18Recipe submitted by SparkPeople user MISSAMANDAJONES.

The nutritional information for Kitchen Sink Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 187.8

• Total Fat: 5.4 g
• Cholesterol: 0.5 mg
• Sodium: 326.4 mg
• Total Carbs: 36.8 g
• Dietary Fiber: 5.3 g
• Protein: 5.9 g

The dietary needs meet for Kitchen Sink Muffins is Low Fat