All Purpose Bran Flax Muffin
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
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
JUST. GO. WILD. 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
JUST. GO. WILD.
Number of Servings: 12
Ingredients
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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 BUTIAMLETIRED.
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 BUTIAMLETIRED.
Member Ratings For This Recipe
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GRETJE
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SDOWNES89
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SHASHYK
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LILLY2244
i like the versatility of this recipe. it was my 1st foray into "healthy" baking & i was pleasantly surprised. i added a little wheat germ & subbed wheat bran for oat bran because i was out & it turned out fine. adding a bit more yogurt than the recipe calls for makes the batter more manageable. - 7/22/09
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LED2TEACH
The whole house smells wonderful as I sit here devouring these AMAZING muffins - the best I've ever made! I made 1/2 blueberry peach currant (used a mini peach yogurt), and the other 1/2 are Chocolate Cherry with Craisins thrown in. (Used a mini cherry yogurt + choc chips). TRY THESE TODAY!!! - 2/6/09
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-THINQ-
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BREW99