Flax Seed Muffins Food

BREAKFAST FLAXSEED MUFFINS

Steps:

• Preheat the oven to 180c/350F degrees.
• Mix dry ingredients together well.
• Add beaten eggs and melted butter to the dry mixture and mix well. If the mixture is a bit thick, add about 1/4 cup water.
• Fill muffin cases just over half way with the batter.
• Bake for 20 minutes until the tops are golden brown. Cool in the pan for a few minutes, then remove.
• Mix the additional cinnamon and melted butter then dip the tops of the muffin in this mixture (optional)
• Eat and enjoy!

ONE MINUTE FLAX MUFFIN - LOW CARB

Steps:

• Mix all ingredients in a coffee mug.
• Micorowave for one minute on high.
• If using frozen berries, microwave for 1:30 on high.
• Smooth on some butter and enjoy!
• It will be moist at first, but as the muffin cools it goes away.

BANANA AND FLAX SEED MUFFINS

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.

BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
• Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

FLAX MUFFINS

Steps:

• Preheat oven to 325°F.
• Stir all dry ingredients together in a large mixing bowl.
• Add the remaining ingredients and stir until completely incorporated.
• Using a silicone muffin pan or a metal muffin pan filled with cupcake liners, fill ¾ full.
• For mini muffins, bake at 325°F for 15-18 minutes. For regular sized muffins, bake at 325°F for 18-22 minutes.
• Allow to rest for 15 minutes before serving. Serve alone or topped with butter or cream cheese. Makes about 12 regular sized muffins or 24 mini muffins.

FIBRE 1* FLAX SEED MORNING GLORY MUFFINS

Steps:

• Heat oven to 375°F (190°C). Grease 12 regular size muffin cups, or place a paper baking cup in each.
• In large bowl, stir together cereal and milk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in centre comes out clean. Let stand 5 minutes. Remove from pan and serve warm.

ZUCCHINI FLAXSEED MUFFINS

Steps:

• Preheat oven to 350.
• Grease 12 cup muffin pan.
• Whisk together flour, flaxseed,baking powder,cinnamon,baking soda and nutmeg.
• In another bowl combine eggs, zucchini, cranberries, sugar,oil,lemon juice and zest.
• Pour egg mixture over oil and stir just until combined.
• Spoon into muffin pan.
• Bake for about 20 minutes or until done.

WALNUT AND FLAX SEED MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
• Place walnuts in the bowl of a food processor; pulse until finely chopped.
• Mix chopped walnuts and flax seeds in a large bowl. Mix in self-rising flour, butter, brown sugar, eggs, and milk until batter is smooth and no longer lumpy. Stir in cinnamon. Fill muffin liners 3/4 full with batter.
• Bake in the preheated oven until muffins are golden brown and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a rack to cool completely.

LEMON FLAXSEED MUFFINS

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients. Whisk remaining ingredients in large bowl until blended. Add flour mixture; stir just until moistened.
• Spoon into 12 paper-lined muffin cups. (Muffin cups will be full.)
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pans 5 min. Remove to wire racks; cool slightly or to room temperature.

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).

FLAX SEED MEAL MUFFINS

Steps:

• Preheat oven to 400. Combine all ingredients in bowl. Add any other desired fruit - apples, dates, apricots, bananas, etc. Spring flaxseed over mixture. Spoon into muffin tin. Bake for 20-25 minutes.

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.

FLAX SEED MUFFINS

Steps:

• Mix together flax seed, oat bran, sugar, baking soda and powder, salt and cinnamon.
• Stir in carrots, apples, raisins, and nuts.
• Combine milk, eggs, vanilla.
• Pour wet ingredients into dry.
• Stir until dry ingredients are moistened.
• Do not over mix.
• Fill muffin cups 3/4 full.
• Bake at 350°F for 15-20 minutes.

FLAXSEED MUFFINS

Steps:

• Mix all dry ingredients (except the raisins) in a large bowl.
• Combine liquid ingredients in a separate bowl.
• Stir liquid ingredients into the dry ingredients all at once.
• Add raisins. Stir until thoroughly moistened but lumpy.
• Fill muffin tins, lined with paper or foil cups, to about 2/3 full.
• Bake at 400°F for 15 to 20 minutes.