Busy-Day Flax And Bran Muffins

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Busy-Day Flax And Bran Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup ground flaxseed

3/4 cup whole-wheat flour

1 1/2 cups unbleached flour

1 1/4 cups sugar

2 1/2 teaspoons baking soda

1 teaspoon salt

3 cups raisin bran cereal

2 cups low-fat buttermilk

1/4 cup canola oil

1/4 cup maple syrup

1 large egg

2 egg whites

 

Here's a classic recipe that has been updated with the

use of flax, whole-wheat flour and egg whites. It's a

great way to slowly start to incorporate flaxseed

into your diet.

 

 

Preheat oven to 425 F. Coat muffin cups with canola

cooking spray or use paper muffin cups to line pan.

 

Combine flax, flours, sugar, baking soda and salt in

large mixing bowl. Stir to mix well. Add cereal and stir

again.

 

Combine buttermilk, oil, maple syrup and eggs in medium

bowl and blend well with fork or whisk. Pour into dry

ingredients and beat just until blended.

 

Spoon 1/4 cup batter into each muffin cup and bake

until toothpick inserted in to center of muffin comes out

clean, about 15 minutes. Remove from baking pan

and cool muffins on wire rack. Serve warm, if desired.

Batter can be prepared before baking and stored in airtight

container in refrigerator. Bake as many muffins as desired

and keep remaining batter for up to a week and bake as needed.

Makes about 24 muffins.

 

Mary Beth Jung, a native Wisconsinite, is a freelance

home economist living in Connecticut. She also writes the

Simply Entertaining feature in Sunday's Entree section.

Appeared in the Milwaukee Journal Sentinel on March 7, 200