Directions:
- In a large bowl, combine the flours, poppy seeds, baking powder & soda. Stir well.
- Place the flax seeds in dry blender and grind into a powder. Add 1/2 cup of the water and blend till it's a gummy consistency, about a minute.
- Add remaining wet ingredients to the blender,except zest, and blend till frothy, 1-2 minutes.
- Stir the zest into the blended mixture. Pour the wet ingredients into the dry and stir just until everything is evenly moistened- Do Not Over mix! The batter will be fairly stiff.
- Immediately spoon the batter into 12-15 muffin cups with papers in them. Bake until the toothpick tester is clean and the muffins are lightly browned, about 20 minutes.
- Serve warm or cool completely on a rack before storing. Keep fresh up to 4 days, or they also freeze well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.64 Kcal (2138 kJ) | ||
| Calories from fat | 187.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.8g | 32% | |
|---|---|---|---|
| Sodium | 334.33mg | 14% | |
| Potassium | 587.83mg | 13% | |
| Total Carbs | 73.76g | 25% | |
| Sugars | 28.68g | 115% | |
| Dietary Fiber | 9.21g | 37% | |
| Protein | 8.79g | 18% | |
| Vitamin C | 34.3mg | 57% | |
| Iron | 3.1mg | 17% | |
| Calcium | 295.8mg | 30% | |
| Amount Per 100 g | |||
| Calories | 166.23 Kcal (696 kJ) | ||
| Calories from fat | 60.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 32% | |
|---|---|---|---|
| Sodium | 108.83mg | 14% | |
| Potassium | 191.36mg | 13% | |
| Total Carbs | 24.01g | 25% | |
| Sugars | 9.34g | 115% | |
| Dietary Fiber | 3g | 37% | |
| Protein | 2.86g | 18% | |
| Vitamin C | 11.2mg | 57% | |
| Iron | 1mg | 17% | |
| Calcium | 96.3mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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