Fabulous flax muffins

65

PREP TIME

15 min

Makes

12 small muffins

* PLUS Baking Time: 25 minutes
Fabulous flax muffins


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.