Blueberry-Oat-Pecan flaxseed muffins
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,034.7
- Total Fat: 61.4 g
- Cholesterol: 217.4 mg
- Sodium: 2,362.7 mg
- Total Carbs: 373.8 g
- Dietary Fiber: 60.0 g
- Protein: 59.3 g
View full nutritional breakdown of Blueberry-Oat-Pecan flaxseed muffins calories by ingredient
Introduction
I made these from the "Any Muffins Master Mix" I got from a sparkteam thread. I subsituted flaxseed for the oil (recipe called for "up to 1/4 c."), and used whole wheat flour and oats for the grain in the recipe. I made these from the "Any Muffins Master Mix" I got from a sparkteam thread. I subsituted flaxseed for the oil (recipe called for "up to 1/4 c."), and used whole wheat flour and oats for the grain in the recipe.Number of Servings: 1
Ingredients
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* *Whole Wheat Flour, 1 cup
* Oats, 1 cup
* Flaxseed, 1/2 cup
* *Splenda Sugar Blend for Baking, 1/4
* Honey, 1/4 cup
* Milk, nonfat, 1 cup
* Egg, fresh, 1 large
* Salt, 1/2 tsp
* Baking Powder, 2 tsp
* Blueberries, frozen (unsweetened), 1 cup, unthawed
* Pecans, 1/4 cup, chopped
Directions
Preheat oven to 400
Add all the dry ingredients to a mixing bowl, mix together and make a well in the center.
Whisk the milk and egg together, and pour into the well, then gently mix until a thick batter is formed.
Use an ice cream scoop to fill 12 muffin cups, bake at 400 for 10 - 20 minutes.
Number of Servings: 1
Recipe submitted by SparkPeople user 50SGRANNY.
Add all the dry ingredients to a mixing bowl, mix together and make a well in the center.
Whisk the milk and egg together, and pour into the well, then gently mix until a thick batter is formed.
Use an ice cream scoop to fill 12 muffin cups, bake at 400 for 10 - 20 minutes.
Number of Servings: 1
Recipe submitted by SparkPeople user 50SGRANNY.
Member Ratings For This Recipe
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