These muffins contain 2 Tbsp of ground flaxseeds per serving.
- 1 2/3 cup (400 mL) ground flaxseed
- 3/4 cup (175 mL) bread flour
- 3/4 cup (175 mL) granulated sugar
- 1 Tbsp (15 mL) vital wheat gluten
- 3 Tbsp (45 mL) skim milk powder
- 1 tsp (5 mL) baking soda
- 3/4 tsp (4 mL) baking powder
- 1/2 tsp (2 mL) salt
- 2 tsp (10 mL) cinnamon
- 1 1/2 tsp (7 mL) vanilla extract
- 1 1/2 cup (375 mL) water
- Pre-heat oven to 325°F (160°C); line muffin pans with liners.
- In a large bowl, add all dry ingredients. Stir to combine.
- Add vanilla and water to dry ingredients. Mix until dry ingredients are moistened; let sit for 5 minutes.
- Portion batter into muffin liners filling approximately 3/4 full.
- Bake 25 minutes at 325°F (160°C) or until a toothpick comes out clean.
- Remove muffins from pans; cool completely on a rack.
- Dried fruit, nuts, grated carrot, fruit, can be added to muffins but to obtain the recommended serving of ground flax per muffin – you still need to make just 12 muffins.
- If bread flour is unavailable, use all-purpose flour and increase the level of wheat gluten by a 1/2 tsp (2 mL). Wheat gluten is available in the bulk section of most grocery stores.
The Food Development Centre in partnership with the Flax Council of Canada has developed this flax muffin with 13 grams of whole ground brown flax as per Health Canada's health claim. Three muffins per day will meet the health claim that states 40 grams of milled flaxseed per day has been shown to reduce/lower cholesterol.
The Food Development Centre is a Special Operating Agency of the Province of Manitoba, whose mandate is to help grow the agri-food industry in Manitoba. The Centre's strength is utilizing Canadian crops such as flax to make food ingredients that deliver taste, nutrition and health benefits to consumers.
YIELD: 12 muffins.
SERVING SIZE: 1 muffin. Each serving contains 2 Tbsp (30 mL) of flax.
|Total Fat||6 g|
|Saturated Fat||0 g|