Flaxseed and Raisin Muffins
Per ServingFlaxseed and Raisin Muffins |
||
|---|---|---|
| Makes: 1 dozen | ||
| Serving Size: 1 muffin | ||
| Calories | 200 | |
| Fat | 7 | g |
| Saturated Fat | 0.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 30 | g |
| Fiber | 2 | g |
| Sugars | 14 | g |
| Cholesterol | 35 | mg |
| Sodium | 210 | mg |
| Protein | 5 | g |
| Choices: Carbohydrate 2, Fat 1 | ||
- Makes: 1 dozen
- Serving Size: 1 muffin
- Preparation Time: 25 minutes
- Cooking Time: 23 minutes (including 5 minutes to toast the seeds)
Ingredients
| 1/3 | cup | flaxseeds |
| 1 3/4 | cups | all-purpose flour |
| 2 | tsp. | baking powder |
| 1/2 | tsp. | baking soda |
| 1 | tsp. | cinnamon |
| 1/2 | tsp. | ground ginger |
| 1/4 | tsp. | ground cloves |
| 1/4 | tsp. | salt |
| 1 1/2 | cups | low-fat buttermilk |
| 1/2 | cup | Splenda brown sugar blend |
| 3 | Tbsp. | canola oil |
| 2 | large | eggs |
| 1/2 | cup | golden raisin |
Directions
- Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray. Spread the flaxseeds on a baking sheet and toast in the oven for 5 minutes. Remove the flaxseeds from the baking sheet, place in a food processor or grinder, and process until ground.
- In a large bowl, combine the ground flaxseeds, flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. In another bowl, combine the buttermilk, brown sugar, oil, and eggs and beat well.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just combined. Fold in the raisins.
- Pour the batter evenly into the prepared muffin cups and bake for 18 to 20 minutes until a toothpick inserted in the center of a muffin comes out clean. Let the muffins stand for 5 minutes and then turn the muffins out onto a cooling rack and cool completely.
