I found this recipe in a vegetarian cookbook in the 70's and never forgot them. I was telling my daughter about these and decided to Google them to see if the recipe could be found. The creator of this recipe was actually trying to get his health fanatic vegetarian friends off his back by making a muffin with every healthy thing he could think of, hoping it would taste terrible and just the opposite happened. These not only taste great but will give you a noticeable jolt of energy and clarity. They're the perfect "food bar" par excellence and we plan to make a bunch as on-the-go meal replacements.
Atomic Muffins
Credit: Christopher Hirsheimer
MAKES 2 DOZEN
We were served these healthful but tasty muffins at the Ranch House Restaurant, where they are a brunch staple.
1⁄2 cup soy or safflower oil
3⁄4 cup brown sugar
2 tbsp. blackstrap molasses
2 eggs
1 tsp. salt
3⁄4 cup wheat germ
1⁄4 cup soy flour
1⁄2 cup powdered milk
1⁄2 cup sesame seeds
1⁄2 cup brewer's yeast
1 cup whole wheat flour
1⁄2 cup whole sunflower seeds
1 1⁄2 cups milk
2 1⁄2 tsp. baking powder
1 cup raisins
1 cup chopped nuts
1⁄8 cup rolled oats
1. Preheat oven to 375°. Put oil, sugar, molasses, and eggs in a large bowl and stir to mix well. Add salt, wheat germ, soy flour, powdered milk, sesame seeds, brewer's yeast, whole wheat flour, sunflower seeds, milk, and baking powder. Stir well, then add raisins, nuts, and oats and stir again to distribute evenly.
2. Spoon batter into greased muffin tins. Bake until golden and a toothpick inserted in the middle of a muffin comes out clean, about 15 minutes. Allow to cool, then remove from muffin tins.
