1 c ground flax seed (you can grind flax seed in a coffee grinder)
1 c toasted wheat germ
1 c white wheat (just for fun if you want to know the difference between white wheat and red wheat click here)
1 c mixed flour (if you have a wheat grinder, grind some brown rice, amaranth, barley and some red wheat)I put the extra in a ziploc bag and store it in the freezer. The other kinds of flour just gives some different nutrients and adds a little different taste. If you don't have a grinder and you don't want to buy all the different kinds of flour just use what you have.
1 Tbsp baking powder
1 tsp cinnamon
1 tsp ginger
1 tsp baking soda
1/2 tsp sea salt
2 egg whites
1 c unsweetened applesauce
1 1/2 c plain lowfat yogurt
1/4 c olive oil
1 c raisins
1/4 c chopped pecans
1/4 c chopped almonds
mix it all up just until moist then fold in the raisins and nuts and throw it in the muffin pans bake for 20 minutes or so at 375 degrees.
This recipe was adapted from the Cranberry Flax Seed Breakfast Muffins in this awesome book.
I didn't have all of the ingredients. What is listed above is exactly what I used and it was very good.
Notice: There is no sugar added. It is day 5 and all is well.
Doctrine & Covenants 89: 18-19
"And all saints who remember to keep and do these sayings, walking in obedience to the commandments, shall receive health in their navel and marrow to their bones; And shall find wisdom and great treasures of knowledge, even hidden treasures."