Wednesday, January 26, 2011

#74 Heart Healthy Oat Flax Muffins

This is my version of the Muffin recipe on the cover of Bobs Red Mill Flaxseed meal. Flax is a whole grain substantially good for all round health. I have changed the recipe around a bit to add zuchini and cranberries. R and I have been packing these treats for our breakfast every day this week. Surprisingly, I enjoyed these moist naturally sweet muffins with orange juice and they aren't as dry as the bran muffins from the supermarket.

•1 1/2 cups Whole Wheat Flour
•3/4 cup Brown Flaxseed Meal
•3/4 cup Quick Cooking Oats
•1 cup Brown Sugar
•2 tsp Baking Soda
•1 tsp Baking Powder
•1/2 tsp Salt
•2 tsp Cinnamon
•1 1/2 cups finely shredded Carrots
•1 peeled and shredded Apple
.1 shredded zuchini
•1/2 cup dried cranberries
•1 cup chopped walnuts
•3/4 cup Milk
•2 beaten Eggs
•1 tsp Vanilla

1.Mix together flour, Bob's Red Mill Flaxseed Meal, oats, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
2.Stir in carrots, apples, zuchini, cranberriesand nuts. Combine milk, beaten eggs and vanilla.
3.Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened.
4.Gently fold together all the ingredients. Fill muffin cups 3/4 full.
5.Bake at 350 degrees F for 15-20 minutes. Maked about 15 medium muffins.

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