Food recipes
Flax Seed Whole-Wheat Muffins
Flax Seed Whole-Wheat Muffins Ingredients: wheat flour, white, all-purpose, unenriched seeds, flaxseed oats leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda egg sub...
Flax Seed Whole-Wheat Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
egg substitute, powder
milk, buttermilk, fluid, cultured, lowfat
honey
nuts, hazelnuts or filberts
Directions:
Preheat oven to 400F.
Spray a standard sized muffin tin with non-stick spray.
Add all the dry ingredients to one bowl, except for the hazelnuts, and mix thoroughly.
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.
Fold in the hazelnuts.
Fill the muffin cups until they are 3/4 full into the greased cups, or use muffin liners to prevent sticking.
Bake for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.
Ingredients:
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
egg substitute, powder
milk, buttermilk, fluid, cultured, lowfat
honey
nuts, hazelnuts or filberts
Directions:
Preheat oven to 400F.
Spray a standard sized muffin tin with non-stick spray.
Add all the dry ingredients to one bowl, except for the hazelnuts, and mix thoroughly.
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.
Fold in the hazelnuts.
Fill the muffin cups until they are 3/4 full into the greased cups, or use muffin liners to prevent sticking.
Bake for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.