Super Flax Muffin
- Number of Servings: 12
Ingredients
1 1/2 cups Whole Wheat Flour1 1/2 cups Ground Flax Seed3/4 cup Brown Sugar or Evaporated Cane Juice1 tbsp Baking Powder3/4 tsp Nutmeg1 1/2 tsp Cinnamon2 cups Milk1 beaten Egg
Pre-heat the oven to 350°. Mix all dry ingredients together. Beat the egg in a separate bowl, then add the milk. Pour the combined liquid ingredients into the dry ingredients and stir until moistened.
Spray muffin tins with non-stick spray or use pan liners. Fill the tins 3/4 full. Bake at 350° for approx. 20 - 25 minutes. Muffins should be lightly browned on top and nicely browned on the sides when done. Remove and put on cooling racks.
Muffins freeze very well, so I usually make a triple batch, eat some, give some away, and then freeze some.
Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user KURLIBLONDIE.
Spray muffin tins with non-stick spray or use pan liners. Fill the tins 3/4 full. Bake at 350° for approx. 20 - 25 minutes. Muffins should be lightly browned on top and nicely browned on the sides when done. Remove and put on cooling racks.
Muffins freeze very well, so I usually make a triple batch, eat some, give some away, and then freeze some.
Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user KURLIBLONDIE.
Nutritional Info Amount Per Serving
- Calories: 185.2
- Total Fat: 5.3 g
- Cholesterol: 18.5 mg
- Sodium: 154.0 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 6.0 g
- Protein: 6.9 g
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