Flax And Pumpkin Muffins Food

FLAXSEED PUMPKIN MUFFINS

Steps:

• Preheat the oven to 180C/350F degrees.
• Grease a muffin tin (it makes 9 muffins) or use muffin cases.
• Place all the dry ingredients in a bowl and mix well.
• Add the butter, eggs, pumpkin and vanilla and stir until combine thoroughly.
• Spoon the mixture into the muffin tin.
• Bake for 20-30 minutes until the tops are firm.
• Blend all of the topping ingredients together until smooth (I use a hand blender but a fork and elbow power is good too!).
• When the muffins are cool, spread the topping over them.
• Eat and enjoy!

OATMEAL FLAX PUMPKIN MUFFINS

Steps:

• Kick the tires & light the fires to 350 degrees.
• Whisk the dry ingredients together thoroughly in a large bowl.
• Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients; pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the raisins into the wet mixture as well.
• When the two bowls have been mixed completely, make a well in the dry ingredients.
• Pour in the wet and mix slowly until they are just combined.
• Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners. These babies stick to whatever you bake them in. Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large.
• Bake at 350 degrees for 15-17 minutes, until the tops spring back when touched and are perfectly risen and brown.

WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
• Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
• Spoon batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.

PUMPKIN & FLAX SEED MUFFINS

Steps:

• Preheat Oven to 400 degrees F.
• Mix All dry ingredients and set aside.
• Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
• Fill muffin pan with mix, will be pretty full.
• Bake at 400 for 15-20 minutes.
• Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
• Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
• Doubles easily (if you have a BIG bowl).

PUMPKIN WALNUT AND FLAX BREAKFAST MUFFINS

Steps:

• Grind up your walnuts in a blender or coffee grinder. Two cups of walnuts should be close, but you may need a little more in order to get one full cup of walnut meal. If you can find it in the store, then skip this step. Set aside.
• Mix all the wet ingredients together.
• Add the baking soda, salt, cinnamon, nutmeg, allspice, cloves, and salt.
• Add the flour, walnut meal, and flax meal.
• Blend well.
• Pour into jumbo muffin tins.
• Bake at 350 for about 40 minutes. I would check them after 30 minutes though, depending on your oven. When a toothpick comes out clean they are done!
• The consistency will be a little more crumbly than other muffins, this is because of the low flour content. If you don't like the texture, you can halve the walnut meal and flax meal, and increase the total flour to 2 and a third cups.
• Enjoy!

FLAX SEED MUFFINS

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.

WHEAT-FREE, LOW-CARB PUMPKIN MUFFINS

Steps:

• Put all the ingredients except the soy flour and flax seed meal into the food processor and blend until well mixed.
• Add the flours and pulse until just blended.
• Scoop into greased muffin cups and bake at 425 for 25 minutes.
• These freeze well.

MINI PUMPKIN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease a mini cupcake/muffin pan with non-stick spray or line with baking cups.
• In a large bowl of a mixer, beat together pumpkin and Stevia. Then beat in eggs one at a time.
• Add the sugar-free syrup and vanilla, and mix well.
• With mixer on low, gradually add ground flax 1/3 at a time until well combined.
• Stir in salt, cinnamon and nutmeg.
• Spoon mixture into cups, filling about 2/3 of the way.
• Place in oven and bake for 25 to 30 minutes.
• Cool for 5 minutes before releasing muffins to a wire rack to cool completely.

FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS

Steps:

• Preheat oven to 350, and prepare two medium size muffin pans.
• Mix the first 10 ingredients in a large bowl.
• Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
• In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
• Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
• Fill muffin cups with a scant 1/4 C of batter.
• Bake for 15-18 minutes.
• Cool in muffin pan for 5 minutes.
• Remove muffins to a wire rack, and cool completely.
• Package 4 or 5 in quart size Ziplock.
• Label, and date the muffins you won't eat in the next couple of days and freeze.