Jackie Forster

A different recipe for flax muffins. Try them both and see which you prefer.

1 cup whole wheat flour                                     1 teaspoon salt
3/4 cup ground flax                                           1 beaten egg
1/2 cup Splenda                                                3/4 cup milk
2 1/2 teaspoons baking powder                           1/3 cup cooking oil

Stir together flour, Splenda, baking powder, and salt. Make a well in center. Combine eggs, milk, and oil. Add all at once to dry ingredients, stirring just until moistened. Fill greased or paper bake cup-lined muffin pans 2/3 full. Bake at 375 degrees for 18 to 20 minutes. Makes 12 muffins. (If it seems dry, add a small amount of unsweetened applesauce.)

Nutritional facts per muffin:
Calories: 152
Carbs: 11
Fiber: 3.5
Fat: 11
Saturated fat: 1.1
(most of the fat is from canola oil (2/3) and from the flax (1/3) )

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