Okay -don’t run yet. I swear, these are amazing. Not only do they taste fabulous, you can eat them with a reduced amount of guilt, because they contain a bunch of good-for-you stuff too.
I’ve messed around and adapted this recipe a lot. Here’s the deal…I dont keep buttermilk and brown sugar in the house, because it inevitably goes bad. This recipe contains only a couple weird ingredients, but they’re not hard to find. I got all of mine at Super Walmart.
Yummy Berry Muffins – Whole Wheat Flour & Flax Seed recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 Muffins
Ingredients
- 1 Tbsp. Milled Flax Seed or whole seed ground in the spice grinder
- 1 C Frozen Strawberries - partially thawed and chopped in the food processor
- 1 C Quick Oats
- 1 C Lowfat Milk
- 1 tsp. Lemon Juice or Vinegar or can substitute 1 C buttermilk for 1c milk and lemon juice
- 1 C Whole Wheat Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp Salt
- 1 Egg
- 1/4 C. Unsweetened Applesauce
- 3/4 C. Sugar
- 1 Tbsp Molasses or substitute 3/4 C. sugar and Molasses with 3/4 C. brown sugar
Instructions
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Measure 1 cup milk into bowl and add lemon juice or vinegar - let stand for 5 minute
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Meanwhile, buzz Sugar and Molasses together in the food processor, add to mixer bowl
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Chop Strawberries in same food processor, not to finely, chunks are okay
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Add 1 C Oats to Buttermilk, let stand for 5 more minutes
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In a small bowl, combine Flour, Baking Powder, Baking Soda and Salt
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In mixer bowl, add Egg and Applesauce to the Brown Sugar, mix well scraping sides of bowl
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Gently add the Buttermilk and Oat mixture to the Sugar mixture, combine well
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Slowly fold in Flour mixture until just combined
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Fold in Strawberries
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Fill paper-lined muffin cups 3/4 full - this will do about 16 muffins
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Top with a pinch/sprinkle of the Milled Flax Seed
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Bake 20-22 minutes at 375 degrees - check for doneness with a toothpick, it should come out clean
