Flaxseedwholewheatmuffins Recipes
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
FLAXSEED GOLDEN HARVEST MUFFINS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Start your day with these warm muffins made using Fiber One® cereal, packed with the goodness of apples, carrots and flaxseed. A wholesome breakfast!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 375°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups and spray bottoms with nonstick baking spray.
- Place cereal between waxed paper, plastic wrap or in plastic bag; crush with rolling pin (or crush in blender or food processor). Mix cereal and milk in large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 280 mg, Sugar 16 g, TransFat 0 g
WHOLE WHEAT FLAX'N APPLE MUFFINS
These muffins are full of grains, apples and nuts that are good for you. I found the recipe on a box of milled flax seed. Flax seed is nature's richest plant source of OMEGA-3 OILS!
Provided by Barb G.
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Blend all dry ingredients together in a bowl.
- In a seperate bowl; combine egg, oil, and milk; add dry ingredients to egg mixture and stir until JUST blended.
- Fold in apples and nuts; batter will be thick.
- Fill well greased muffin cups 2/3 full; bake at 400 degrees for 18 to 20 minutes, or until tops spring back when touched.
FLAX SEED WHOLE-WHEAT MUFFINS
I adapted this recipe from Runner's World. Next time I make this, I might put in additional brown sugar. This recipe makes a not-too-sweet muffin that is nice and light. I added hazelnuts instead of raisins. Raisins would have increased the sweetness. These are good with butter.
Provided by cherber
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Spray a standard sized muffin tin with non-stick spray.
- Add all the dry ingredients to one bowl, except for the hazelnuts, and mix thoroughly.
- Beat the egg substitute or the 2 eggs with the milk and honey (or molasses) and add to the dry ingredients mixing until the dry ingredients are just moistened throughout.
- Fold in the hazelnuts.
- Fill the muffin cups until they are 3/4 full into the greased cups, or use muffin liners to prevent sticking.
- Bake for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.
Nutrition Facts : Calories 174.5, Fat 7.5, SaturatedFat 0.8, Cholesterol 0.9, Sodium 155.5, Carbohydrate 22.8, Fiber 4.2, Sugar 7.3, Protein 6.5
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