Blast From the Past: Flax Muffins

 

I did not keep many of the recipes we made in the Health Sciences Cafeteria, but this one was published in a book. After volunteering to test recipes for Dietitian Jane Reinhardt-Martin, she published this one and the Multigrain Pumpkin Muffins one in her book. My introduction reads “Customers in the HSC cafeteria include health professionals and students who love products that are whole grain and low in fat and they’re becoming big fans of flaxseed”. 

Flax Muffins 

14 (2 tablespoons batter) Muffins

Mix together dry ingredients.

1/4 cup whole wheat flour

1/2 cup all purpose flour

6 Tablespoon flaxseed meal

6 Tablespoon oat bran (I used whole oat flour)

1/4 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon cinnamon 

Add fruit to dry ingredients and mix to coat.

3/4 cup shredded carrots 

1/2 cup pineapple tidbits (I used crushed pineapple, drained)

1/4 cup raisins (I used shredded unpeeled apple)

Beat egg and liquid ingredients. 

3.14 Tablespoon egg substitute (I used 1 egg)

1 Tablespoon applesauce 

1/2 teaspoon vanilla

1/2 cup skim milk

1/2 Tablespoon lemon juice

Add liquid ingredients to dry, mixing only until incorporated.

Distribute batter into muffin tins greased with olive oil spray. I portioned 2 tablespoon batter into each.

Bake at 350 F for 18 minutes, until pick inserted in center comes out clean. Cool slightly in tin and remove muffins to finish cooling.

My muffins were made in this delightful pan gifted from my sister.