Flax Seed Whole-Wheat Muffins

Total Time
50mins
Prep 30 mins
Cook 20 mins

I adapted this recipe from Runner's World. Next time I make this, I might put in additional brown sugar. This recipe makes a not-too-sweet muffin that is nice and light. I added hazelnuts instead of raisins. Raisins would have increased the sweetness. These are good with butter.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Spray a standard sized muffin tin with non-stick spray.
  3. Add all the dry ingredients to one bowl, except for the hazelnuts, and mix thoroughly.
  4. Beat the egg substitute or the 2 eggs with the milk and honey (or molasses) and add to the dry ingredients mixing until the dry ingredients are just moistened throughout.
  5. Fold in the hazelnuts.
  6. Fill the muffin cups until they are 3/4 full into the greased cups, or use muffin liners to prevent sticking.
  7. Bake for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.

Reviews

(2)
Most Helpful

Flax seed is supposed to be good for you and I do use it. However, it is quite tasteless. Unfortunately there was little else in this recipe to give it taste. The muffins really do need a lot of butter, jam or syrup on them for taste. I don't care to add anything to muffins. This just did not do it for me.

Tebo August 02, 2005

Good flavor, but a little dry. I used craisins, which made then very flavorful. I think next time I will add some applesauce (about a half cup) or a mashed banana for moisture.

SharonB May 03, 2005

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