A Distinctly Different Homestead

Flax Muffins

{ 05:22, Wednesday, December 19, 2007 } { Posted in Breakfast } { 0 comments } { Link }

Since I'm on a flax theme, I'll post this recipe. I found it here and probably will make it tomorrow, tripled. It sounds really good!

1 1/2	cups	Whole Wheat Flour
1 1/2	cups	Ground Flax Seed
3/4	cup	Brown Sugar or Evaporated Cane Juice
1	tbsp	Baking Powder
3/4	tsp	Nutmeg
1 1/2	tsp	Cinnamon
2	cups	Milk
1	beaten	Egg

Pre-heat the oven to 350°. Mix all dry ingredients together. Beat the egg in a separate bowl, then add the milk. Pour the combined liquid ingredients into the dry ingredients and stir until moistened. Spray muffin tins with non-stick spray or use pan liners. Fill the tins 3/4 full. Bake at 350° for approx. 20 - 25 minutes. Muffins should be lightly browned on top and nicely browned on the sides when done. Remove and put on cooling racks. Muffins freeze very well, so I usually make a triple batch, eat some, give some away, and then freeze some.

Momma
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