blueberry muffins--whole wheat with flaxseed
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup whole wheat flour1 cup white flour1/4 cup sugar1/2 teaspoon salt3 teaspoons baking powder1 tablespoon ground flaxseed1 tablespoon canola oil1 egg1/2 cup unsweetened applesauce3/4 cup nonfat milk
Preheat oven to 400 degrees. Grease muffin tins or use paper liner cups.
Mix together all of the dry ingredients.
Beat together all of the wet ingredients
Make a well in the dry ingredients; pour in the wet ingredients. Fold together quickly, stopping as soon as all of the dry ingredients are moistened.
Spoon the batter into the muffin tins. Fill the cups almost to the top. Bake 20-30 minutes, or until the muffins are browned and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let rest for a few minutes before taking them out of the tin.
Number of Servings: 16
Recipe submitted by SparkPeople user AEBROWNSON.
Mix together all of the dry ingredients.
Beat together all of the wet ingredients
Make a well in the dry ingredients; pour in the wet ingredients. Fold together quickly, stopping as soon as all of the dry ingredients are moistened.
Spoon the batter into the muffin tins. Fill the cups almost to the top. Bake 20-30 minutes, or until the muffins are browned and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let rest for a few minutes before taking them out of the tin.
Number of Servings: 16
Recipe submitted by SparkPeople user AEBROWNSON.
Nutritional Info Amount Per Serving
- Calories: 98.3
- Total Fat: 1.7 g
- Cholesterol: 13.6 mg
- Sodium: 176.4 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.9 g
- Protein: 2.9 g
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