Tuesday, February 18, 2003

Yummy muffins

Last night I made a muffin recipe from the packet of Whole Ground Flaxseed Meal I bought at Trader Joe's. My mother recommended eating flaxseeds for their many health benefits. The muffins are very tasty—and moist—even though they don't have any oil. (I just read the package—flaxseeds are a substitute for shortening or oil.)
Bob's Red Mill Bran Flax Muffins

  • 1 1/2 cups unbleached white flour
  • 3/4 cup flaxseed meal
  • 3/4 cup oat bran
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 cups carrots, shredded
  • 2 apples, peeled and shredded
  • 1/2 cup raisins (optional)
  • 1 cup nuts, chopped
  • 3/4 cup milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla
Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired), and nuts. Combine milk, beaten eggs, and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350° for 15-20 minutes. Yield: 15 medium muffins. (Warning: I ended up with 23 muffins.)

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