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    You are in: Home / Recipes / Flax, Oat Bran, Buckwheat, & Pumpkin Muffins Recipe
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    Flax, Oat Bran, Buckwheat, & Pumpkin Muffins

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    30 mins

    18 mins

    Chef #446066's Note:

    This recipe is adapted from the a recipe found on the Red Mill, ground Flax meal bag. For a bran muffin, these babies are moist and very tasty. I've cut the white flour by half, and added an equal amount of buckwheat flour. I've also added a can of pumpkin and reduced the amount of milk. These muffins are so fresh and moist that they will only last a few days, so I freeze what we won't eat in a couple of days.

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    Ingredients:

    Serves: 20

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350, and prepare two medium size muffin pans.
    2. 2
      Mix the first 10 ingredients in a large bowl.
    3. 3
      Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
    4. 4
      In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
    5. 5
      Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
    6. 6
      Fill muffin cups with a scant 1/4 C of batter.
    7. 7
      Bake for 15-18 minutes.
    8. 8
      Cool in muffin pan for 5 minutes.
    9. 9
      Remove muffins to a wire rack, and cool completely.
    10. 10
      Package 4 or 5 in quart size Ziplock.
    11. 11
      Label, and date the muffins you won't eat in the next couple of days and freeze.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

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    Nutritional Facts for Flax, Oat Bran, Buckwheat, & Pumpkin Muffins

    Serving Size: 1 (91 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 124.1
     
    Calories from Fat 35
    28%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 22.0 mg
    7%
    Sodium 223.0 mg
    9%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 3.6 g
    14%
    Sugars 7.7 g
    30%
    Protein 3.9 g
    7%

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