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Ingredients
- 1/3 c. grnd flaxseed
- 3/4 c. whole-wheat flour
- 1 1/2 c. unbleached flour
- 1 1/4 c. sugar
- 2 1/2 tsp baking soda
- 1 tsp salt
- 3 c. raisin bran cereal
- 2 c. low-fat buttermilk
- 1/4 c. canola oil
- 1/4 c. maple syrup
- 1 lrg egg
- 2 x egg whites
Directions
- Here's a classic recipe which has been updated with the use of flax, whole-wheat flour and egg whites. It's a great way to slowly start to incorporate flaxseed into your diet.
- Preheat oven to 425 F. Coat muffin c. with canola cooking spray or possibly use paper muffin c. to line pan.
- Combine flax, flours, sugar, baking soda and salt in large mixing bowl. Stir to mix well. Add in cereal and stir again.
- Combine buttermilk, oil, maple syrup and Large eggs in medium bowl and blend well with fork or possibly whisk. Pour into dry ingredients and beat just till blended.
- Spoon 1/4 c. batter into each muffin c. and bake till toothpick inserted in to center of muffin comes out clean, about 15 min. Remove from baking pan and cold muffins on wire rack. Serve hot, if you like. Batter can be prepared before baking and stored in airtight container in refrigerator. Bake as many muffins as desired and keep remaining batter for up to a week and bake as needed.
- Makes about 24 muffins.
- Mary Beth Jung, a native Wisconsinite, is a freelance home economist living in Connecticut. She also writes the Simply Entertaining feature in Sunday's Entree section.
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