Blueberry Flax Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
##**Flax Seed Meal (ground flax), 20 tbsp ##Baking Powder, 2 tsp ##Cinnamon, ground, 1 tbsp ##Nutmeg, ground, 1 tsp ##Salt, 1 tsp ##Granulated Sugar, .5 cup ##Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g), 3 serving ##*Canola Oil, .25 cup ##Water, tap, .5 cup (8 fl oz) ##Vanilla Extract, 1 tbsp ##Blueberries, frozen (unsweetened), .5 cup, unthawed
Mix the dry ingredients together, then add the rest of them.
2. Let batter stand 10 minutes, then put into the muffin pan and bake for about 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin.
Serving Size: 12 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user CINCHA68.
2. Let batter stand 10 minutes, then put into the muffin pan and bake for about 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin.
Serving Size: 12 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user CINCHA68.
Nutritional Info Amount Per Serving
- Calories: 1,724.9
- Total Fat: 101.3 g
- Cholesterol: 0.0 mg
- Sodium: 3,472.1 mg
- Total Carbs: 160.7 g
- Dietary Fiber: 46.3 g
- Protein: 41.5 g
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