I recently received a rave review for these muffins. (“Yummy!!!) They are remarkably sweet and moist, despite having no added fat. The 3 grams of fat per muffin are from the health-protective fats in the ground flaxseed meal.
Flax is a source of anti-inflammatory fats that have been shown to lower the risk of heart disease and cancer. Flax has a very mild taste and tastes good when mixed into muffins and breads, as well as sprinkled on cereal. This muffin recipe is one way to add the recommended daily one tablespoon of flaxseed to your breakfast and snacks.
1 cup chopped dates
1 egg or 2 egg whites
1/3 cup molasses
1 cup buttermilk (or 1 cup milk mixedwith 1 teaspoon vinegar)
3/4 cup ground flaxseed meal
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour, preferably half white, half whole-wheat
Optional: 1/2 teaspoon cinnamon; 1 teaspoon grated orange rind; 1 teaspoon vanilla extract
1.P 1. Preheat the oven to 350 degrees F, and prepare the muffin cups with papers orcooking spray.
2. In a large bowl, mix together theegg, molasses, buttermilk, flax, and salt and add the dates to the batter.
3. In a separate bowl, mix together theflour and baking soda (and cinnamon).
4. Gently stir in the flour mixture (andcinnamon, orange rind, and vanilla) into the egg mixture.
5. Fill the muffin cups 2/3 full. Bakefor 18 to 20 minutes, or until a toothpick inserted near the center comes outclean.
Yield: 12 muffins
Total calories: 2,000
Calories per muffin: 165
Carbohydrate 30 grams
Protein 4 grams
Fat 3 grams