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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I love flaxseed, which is a terrific source of Omega-3 fatty acids, and has many other health benefits. I wanted to make pumpkin/flaxseed muffins, but only had canned squash, so changed up the recipe, substituting some ingredients for healthier options. Results: a light and tasty muffin that's good for you. Ingredients:
2 1/3 cups whole wheat flour |
2/3 cup ground flax seeds (or subsitute 3 cups regular flour for whole wheat and flaxseed) |
2 cups sugar |
1 teaspoon salt |
2 teaspoons baking soda |
4 eggs (or 8 egg whites) |
1 cup oil |
2 cups canned squash |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
Directions:
1. Preheat oven to 350 degrees. Combine all ingredients. Fill muffins cups 2/3 full. Bake for 20 minutes.
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