Flax Muffins
180
- Prep Time15 min
- Total Time15 min
- Makes12 small muffins
These hearty muffins are packed with fibre—nearly six grams per muffin.
Ingredients
1 1/2 cups ground flaxseed
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup brown sugar
4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups milk, preferably skim
2 tbsp olive oil
1 egg
Finely grated orange zest, from 1 orange
1/2 tsp vanilla
1 1/2 cups raisins, preferably sultana
Instructions
Preheat oven to 350F (180C). Lightly grease a muffin pan with vegetable oil, coat with a non-stick cooking spray or line with paper cups. In a large bowl, using a fork, stir flaxseed with whole-wheat and all-purpose flours, sugar, baking powder, cinnamon, nutmeg and salt until evenly blended. In a medium-size bowl, using a fork, whisk milk with oil, egg, peel and vanilla just until blended. Pour milk mixture into flour mixture and stir just until combined. Stir in raisins.
Spoon batter into each muffin cup, filling about three-quarters full. Bake in centre of 350F (180C) oven until a toothpick inserted in centre of muffin comes out clean and top is firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from cups. Muffins are delicious served warm and spread with strawberry jam. Or cool completely and store in an airtight container at room temperature up to 2 days. Muffins can also be frozen for up to 2 weeks.
Nutrition (per serving)
Calories 270, Protein 7.1 g, Carbohydrates 41.9 g, Fat 9.8 g, Fibre 5.8 g, Sodium 222 mg.
Kitchen tip Replace the raisins with 1/2 cup (125 mL) dried cranberries and 3/4 cup (175 mL) coarsely chopped walnuts for added protein.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.