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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 241.9
  • Total Fat: 10.5 g
  • Cholesterol: 18.6 mg
  • Sodium: 369.7 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 6.1 g

View full nutritional breakdown of All Purpose Bran Flax Muffin calories by ingredient
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All Purpose Bran Flax Muffin



Introduction

This recipe is scripture in the kitchen at my store - versitile, healthy, lightly sweet, very filling, and of course tasty. Here I've put the default version, Blueberry Walnut, but you can substitute the blueberries for any fruit your healthy heart desires, and the walnuts can be substituted for raisins, chocolate chips, dates, etc. etc.

Ideas:
Raspberry Chocolate-Chip
Blackberry Fig
Orange almond raisin
Apple ginger walnut
This recipe is scripture in the kitchen at my store - versitile, healthy, lightly sweet, very filling, and of course tasty. Here I've put the default version, Blueberry Walnut, but you can substitute the blueberries for any fruit your healthy heart desires, and the walnuts can be substituted for raisins, chocolate chips, dates, etc. etc.

Ideas:
Raspberry Chocolate-Chip
Blackberry Fig
Orange almond raisin
Apple ginger walnut

Number of Servings: 12

Ingredients

    1 c. White Wheat Flour
    1/2 c. All-purpose Flour
    3/4 c. Oat Bran
    3/4 c. Ground Flax Seed
    1/2 tsp. salt
    2 tsp Baking Soda
    1 tsp. Baking Powder

    3/4 c. Packed Brown Sugar
    3/4 c. Plain Kefir or Yogurt
    1 tsp. Vanilla Extract
    2 tbsp. Vegetable Oil
    1 Egg

    2 c. Blueberries, fresh or frozen (or fruit of your choice)
    3/4 c. Walnuts (or other nut/raisin/chocolate, your choice)

Directions

Preheat oven to 375 degrees F.

1.) Combine dry ingredients in a small bowl, mix.
2.) Combine brown sugar and wet ingredients in a larger bowl, whisk until well mixed.
3.) Pour dry over wet ingredients, mix just until flour starts to dissapear.
4.) Fold in Blueberries and Walnuts.
5.) Fill muffin cups 3/4 way full (for small size)
6.) Bake at 375 degrees F for 20-22 minutes.

Yeild: 8 large muffins, 10-12 small muffins

Number of Servings: 12

Recipe submitted by SparkPeople user .






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