BLUEBERRY FLAX MUFFINS
While looking for an interesting recipe for blueberry muffins I stumbled across information regarding flax seed. I looked at a number of muffin recipes and combined several to come up with these. They are healthy, with no added oil, yet moist.
Provided by PaulaG
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Spray a 12 cup, non-stick muffin tin with cooking spray.
- In a large bowl, mix flour, oat bran, flax seed, baking powder, baking soda, and salt.
- Add the Splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the muffin cups.
- Bake for 20 minutes or until a toothpick inserted in center of muffin is removed clean.
- Cool 5 minutes in pan, then remove muffins and place on a wire rack to finish cooling.
Nutrition Facts : Calories 123.6, Fat 3, SaturatedFat 0.5, Cholesterol 18.4, Sodium 261.5, Carbohydrate 22.3, Fiber 2.7, Sugar 8.5, Protein 4
FLAX BLUEBERRY MUFFINS
For those low-carb or gluten free! It's a recipe I developed based on the Muffin in a Minute recipes on so many low carb sites.
Provided by Connie Davis
Categories Breakfast
Time 27m
Yield 12 muffin, 12 serving(s)
Number Of Ingredients 7
Steps:
- Whisk eggs with butter. Stir in remaining ingredients. Pour into greased muffin tin. Bake in 400 degree oven for 15-17 minutes.
Nutrition Facts : Calories 154.7, Fat 12.3, SaturatedFat 3.7, Cholesterol 115.9, Sodium 127.2, Carbohydrate 6.3, Fiber 4.1, Sugar 1.7, Protein 5.8
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
More about "flax blueberry muffins food"
BLUEBERRY FLAX MUFFINS RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.7/5 (58)Calories 190 per servingTotal Time 35 mins
- Preheat the oven to 375°F. Grease a muffin tin; or line it with papers, and grease the papers., Whisk together the flour, flax meal and seeds, baking powder, baking soda, and salt., In a separate bowl, beat the butter and sugar until creamy., Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition., Add the vanilla and buttermilk and mix again.
- The batter may look a bit curdled; that's OK., Add the dry ingredients, mixing on low speed just until the batter is smooth.
- Fold in the berries by hand., Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here.
- Sprinkle each muffin with a bit of coarse white sparkling sugar, if desired., Bake the muffins for 20 to 25 minutes, until a cake tester inserted in the center of one comes out clean.
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- Preheat the oven to 350º. Peel and puree the apples in a blender or food processor. Set aside (the mixture will turn brown). Line a 6-muffin tin with large paper cups, and set aside.
- In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apple puree and blueberries, and gently stir to combine.
- Using a measuring cup or scoop, evenly divide the batter between the muffin cups. (They will fill nearly all the way to the top, and because these are gluten-free muffins, they aren't going to rise too much.) Sprinkle the flax seeds on top of each muffin. Bake, uncovered, for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes.
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