Flax Seed Whole-Wheat Muffins |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I adapted this recipe from Runner's World. Next time I make this, I might put in additional brown sugar. This recipe makes a not-too-sweet muffin that is nice and light. I added hazelnuts instead of raisins. Raisins would have increased the sweetness. These are good with butter. Ingredients:
1 1/2 cups whole wheat flour |
1/2 cup ground flax seeds |
1/2 cup quick oats |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 cup egg substitute or 2 eggs |
1 cup buttermilk |
4 tablespoons honey or 4 tablespoons molasses |
2/3 cup hazelnuts |
Directions:
1. Preheat oven to 400°F.
2. Spray a standard sized muffin tin with non-stick spray.
3. Add all the dry ingredients to one bowl, except for the hazelnuts, and mix thoroughly.
4. Beat the egg substitute or the 2 eggs with the milk and honey (or molasses) and add to the dry ingredients mixing until the dry ingredients are just moistened throughout.
5. Fold in the hazelnuts.
6. Fill the muffin cups until they are 3/4 full into the greased cups, or use muffin liners to prevent sticking.
7. Bake for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.
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