Almondmixed Berry Muffins Wflax Seed Recipes
BANANA AND FLAX SEED MUFFINS
Family favorite. They don't last long. Taste great from the oven. I like to freeze leftovers the same day. Great for breakfast or lunch pails. Freeze ripe bananas until you're ready to do some baking.
Provided by S.Carswell
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 38.7 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 235.5 mg, Sugar 20.8 g
ALMOND/MIXED BERRY MUFFINS W/FLAX SEED
I found this recipe in a new cookbook that I just received called "Prevention's Diabetes Diet Cookbook'. These warm and tasty quick breads make getting out of bed worthwhile. The flaxseed contains soluble fiber like the kind found in beans and oat bran. I can't wait to make these for my dad who is a diabetic!
Provided by senseicheryl
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400.
- Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, flaxseed and salt.
- Add the berries and stir to coat.
- In another bowl, combine the milk, eggs, sugar, oil and almond extract.
- With a fork, beat until smooth.
- Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients (Don't overmix - a few lumps in the batter are normal).
- Dollop the batter into the prepared muffin cups.
- Bake for 20-24 minutes or until a toothpick comes out clean.
- Let stand for 5 minutes on a rack before serving.
Nutrition Facts : Calories 223.8, Fat 9.2, SaturatedFat 1.1, Cholesterol 36.9, Sodium 240.3, Carbohydrate 31.9, Fiber 4.3, Sugar 13.5, Protein 5.6
ALMOND BERRY MUFFINS
I made these moist muffins to take to the office, and they were a hit. Sugared almonds give them a crunchy topping. When strawberries aren't in season, I use individual frozen cut strawberries directly from the freezer.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 1 cup almonds and egg white. Add 1/2 cup sugar; toss to coat. Spoon into a greased 15x10x1-in. baking pan. Bake at 350° for 9-11 minutes or until golden brown, stirring occasionally., In a large bowl, cream the shortening, butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk just until moistened. Fold in strawberries and remaining almonds., Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 217 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 152mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
FLAX SEED MUFFINS
I got this recipe from a flax seed site and it is one I make often. The recipe says it makes 12 muffins, but because it has so much flax in it, I make 18. I have only made this with freshly ground flax seed as that is all I use. This has a very nutty flavor and is great with dried fruit. Please Note: Only eat one a day!!!! THESE ARE SUPER POTENT!!!
Provided by bayousong
Categories Quick Breads
Time 40m
Yield 12-18 muffins, 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grind flax seeds.
- Mix first 6 ingredients together.
- Add milk and egg.
- Spray muffin pan with cooking spray or use liners.
- Fill until 3/4 full.
- Bake at 350 F for 25-30 minutes.
Nutrition Facts : Calories 239.7, Fat 8, SaturatedFat 1.6, Cholesterol 21.2, Sodium 126.6, Carbohydrate 37.7, Fiber 5.2, Sugar 13.7, Protein 6.3
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