Whole-Grain Berry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 T flax seeds1 c berries1 c quick oats1 c lowfat buttermilk1 c whole wheat flour1 t baking powder1/2 t baking soda1 t salt1 whole egg1/4 c unsweetened applesauce3/4 c brown sugar1 t vanilla extract
Preheat oven to 375 degrees. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Hull (remove the leaves) and chop the strawberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, use a handheld mixer to beat the egg, applesauce, and brown sugar for 3 minutes at medium speed. Add the vanilla and combine. Blend in the oat-buttermilk mixture. Stir in the flour mixture just to combine. Try not to overwork the mixture. Fold in the strawberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.
Nutritional Info Amount Per Serving
- Calories: 136.0
- Total Fat: 1.7 g
- Cholesterol: 16.3 mg
- Sodium: 320.3 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 2.5 g
- Protein: 3.6 g
Member Reviews
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NAPPILICIOUS
Pretty good. I had used about a quarter cup more strawberries, but it was not mushy just moist. I didn't have any buttermilk, so I used 1/2 cup sour cream to get that tangy thick conistency and 1/2 cup skim milk , and still came out fine. Will use again might use a different berry though. - 7/1/11
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PIRATELASS
I make these regularly. I like them especially with blueberries. I make them as is except that I use only 1/2 cup of brown sugar in the muffins. Then I use 1/4 cup Splenda brown sugar and 2 T of ground flax as a streusal for the top instead of just 1 T ground flax. We love them! - 9/21/12
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CEE-LOU
I made 2 separate batches and used less brown sugar and less salt in the 2nd batch; we liked them better less sweet and salty. Also used frozen blueberries--dust them with a bit of flour before folding them in so they don't sink to the bottom. Really great, filling and will make again! Baked 18 min. - 4/27/14
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CD7676583
I made these muffins over the weekend for family, and everyone loved them! I added a few more strawberries, and stretched the recipe to make 15 (slightly smaller) muffins. We tried them within an hour after baking, and they did stick quite a bit to the papers. However, the next day, no sticking! - 6/4/12
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ALTORECORDER
Tasty, and I liked the fresh strawberries. The ingredients are wholesome. They took 30 minutes to bake, and should have been in the oven still longer. Finished texture was sticky, and they were fragile to handle. I would not make these again. Might have been an altitude problem. - 10/2/10
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AEODESMELODY
How would you adjust this recipe to account for high altitude? I live in Colorado and had a problem getting the muffins cooked the whole way through. The tops were getting burned while the insides were still mushy. They taste very good though, I would like to try them again, but baked correctly. - 10/3/10