Flaxseed Muffins

Trying to be healthy, I bought flaxmeal. So, then I went looking for muffin recipes to use the flax for a healthy mid-morning snack to replace my usual chocolate croissant. There is one recipe that pops up all over the Internet that seems pretty normal, and a lot of weird ones with lots and lots of bran and weird fake sweeteners. Then I found this recipe, which seems to be an improvement over the normal one. So, what do I do? I improve it again, based on what I have at home! The muffins are still in the oven, so we’ll see how they turn out. (Recipe directions are a total rip-off of the Chef in Med School, so thank you!)


  • 2/3 cup dried berries (soaked in ¼ cup boiling water)
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup flaxseed meal
  • 1/2 cup old fashioned oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp fresh nutmeg
  • 2 eggs
  • 1 Tablespoon vinegar mixed with1 cup whole milk
  • 4 tbsp agave nectar
  • 1-1/2 tsp vanilla extract


Pour boiling water over berries in a small dish, cover and set aside. Spray cups with non-stick spray. Whisk together all dry ingredients in a medium bowl. In as separate bowl, whisk together all wet ingredient. Stir wet ingredients into the dry ingredients all at once, along with berries and liquid. Fill muffin tins about 2/3 full. Bake at 400F for 15-18 minutes or until a toothpick comes out clean. Place pan on cooling rack for a couple of minutes, then remove from pan.


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