Feeds:
Posts
Comments

Archive for the ‘Muffins’ Category

Fabulous Flax Muffins

My entire family loves these muffins and they’re super healthy.
Makes 12 small 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 peel of 1 orange
1/2 tsp vanilla
1-1/2 cups raisins, preferably golden

Directions
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.

Read Full Post »

1/2 c brown sugar
1/4 c oil
1/4 c molasses
2 eggs
1 c buttermilk
1/4 c flax (ground or whole)
1 c frozen blueberries or raspberries
1 1/4 c wheat bran
1/2 c quinoa flour
1/2 c whole wheat flour
1 1/2 t baking powder
3/4 t salt
1/2 t baking soda

Preheat oven to 425. Beat the liquid ingredients together. Combine flours and other dry ingredients, toss berries in the flour, fold into the wet mixture. Bake 16 – 20 minutes.

Read Full Post »