Fabulous flax muffins

PREP TIME

15 min

Makes

12 small muffins

* PLUS Baking Time: 25 minutes

Ingredients

1 1/2 cups ground flaxseed
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup brown sugar
4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups milk , preferably skim
2 tbsp olive oil
1 egg
finely grated orange zest , from 1 orange
1/2 tsp vanilla
1 1/2 cups raisins , preferably sultana

Instructions

Preheat oven to 350F (180C). Lightly grease a muffin pan with vegetable oil, coat with a non-stick cooking spray or line with paper cups. In a large bowl, using a fork, stir flaxseed with whole-wheat and all-purpose flours, sugar, baking powder, cinnamon, nutmeg and salt until evenly blended. In a medium-size bowl, using a fork, whisk milk with oil, egg, peel and vanilla just until blended. Pour milk mixture into flour mixture and stir just until combined. Stir in raisins.
Spoon batter into each muffin cup, filling about three-quarters full. Bake in centre of 350F (180C) oven until a toothpick inserted in centre of muffin comes out clean and top is firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from cups. Muffins are delicious served warm and spread with strawberry jam. Or cool completely and store in an airtight container at room temperature up to 2 days. Muffins can also be frozen for up to 2 weeks.

Nutrition (per serving)

Calories
270,
Protein
7.1 g,
Carbohydrates
41.9 g,
Fat
9.8 g,
Fibre
5.8 g,
Sodium
222 mg.

Recent research has shown that women eating flax-filled muffins slow the growth of breast tumours. Each of these muffins contains 2 tablespoons (30 mL) ground flaxseed–a commendable amount of this valuable seed. You can purchase ground flaxseed in health food stores.

Healthy additions

In place of raisins, try adding about 1/2 cup (125 mL) dried cranberries and 3/4 cup (175 mL) coarsely chopped walnuts for added protein.

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