Monday, August 23, 2010

It's been awhile....Flax Seed Muffins with Fresh Blueberries

It has been forever since I've baked..well that's not really true. I made a lemon meringue pie about 2 weeks ago and, while it came out just fine, I had quite the time making it. I was in a particularly bad mood so everything seemed to be a challenge. Anyway, I am back and am going to try to make some healthier baked goods. I made these flax seed muffins yesterday and they came out yummy! I ground my own flax seed, which is apparently much better than buying it already ground. The muffins took like 20 mins to put together and then 25 mins in the oven at 350 degrees. I even used my rose shaped muffin tin, so all of the muffins came out looking like pretty roses.

The cool thing about these muffins is that you can mix anything into them, for example, I used blueberries, but you can add shredded carrots, nuts. craisins, really anything that sounds good to you.

So here's the recipes...Oh and remember to never overmix muffin batter because it will make the muffins tough and icky.

Oven: 350 degrees

1.5 cups ground flax
1.5 cups whole wheat flour
1 egg beaten
little bit of cinnamon and a little less nutmeg...use your judgement
3/4 cups brown sugar- I use dark brown because I like the dark look it gives the finished product
1 tbsp baking powder
2 cups milk- I use 1%- try not to use skim because the water content is too high

Mix all the dry ingredients together in one bowl. Mix the milk in with the beaten egg. Add the wet ingredients to the dry. At this point, you can add in any mix ins- the choices are endless. Mix everything together, but don't overmix! Spray some muffin tins with non-stick spray, stick 'em in the oven and 20 mins later, check to see if the tops and sides are nice and brown, if not give 'em another 5 mins.

this recipe is courtesy of

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