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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

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We are a private pay treatment center and do not accept any type of insurance. Costs associated with care are the responsibility of the client.

 

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Brookhaven Retreat Blog - For inspiration, growth & a fresh perspective.

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Rocket Muffins

Sunday, 15 March 2015 00:00  by Jeremy C.

This delicious muffin is a nutrient packed way to start your day. Made with walnuts and whole-wheat flour, they are a great way to help lower cholesterol and get a nutrient boost first thing in the morning. The omega 3’s in the walnuts and beta-carotene in the carrots both help support brain function and prevent mental health issues. Try these muffins with or without the raspberry jam and you are sure to have a great day.

Ingredients:

  • 3/4-cup walnuts
  • 3/4-cup all purpose unbleached flour
  • 3/4-cup whole-wheat flour
  • 2-tablespoons light brown sugar
  • 1-tablespoon baking powder
  • 2 1/2-teaspoon baking soda
  • 1/4-teaspoon salt
  • 1 1/2-rolled oats
  • 3-medium carrots, grated
  • 1-small, ripe banana, mashed or pureed
  • 2-eggs
  • 1/2-cup canola oil
  • 1/2-cup molasses
  • 1/2-cup buttermilk
  • 1/2-cup raspberry preserves

Directions:

  • Preheat oven to 350 degrees Fahrenheit.
  • Brush the inside of a muffin tin with canola oil.
  • Place walnuts on a rimmed baking sheet and toast for 15 to 20 minutes, or until golden brown and fragrant.
  • Chop nuts medium-fine and set aside.
  • Increase oven temperature to 375 degrees.
  • Sift flours, brown sugar, baking powder, baking soda, and salt into a medium bowl.
  • Add oats, chopped walnuts, and grated carrots.
  • Toss with your hands until ingredients are combined.
  • In a separate bowl, combine banana, eggs, canola oil, molasses, and buttermilk.
  • Mix fully with a whisk.
  • Add mixture to the dry ingredients and stir until just blended being careful not to over mix.
  • Scoop batter into oiled muffin tins, filling them to the top.
  • Bake on center rack of oven for about 25 minutes, or until tops are deep brown.
  • Let cool for 10 minutes, then dent each muffin with a spoon and top with a dollop of raspberry preserves.
  • Carefully remove each muffin from the pan and serve.

Recipe adapted from Macrina Bakery and Café Cookbook

Makes 6 to 8 Muffins

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