Molasses Muffins with Flax and Dates |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Flax is rich in substances that have been shown to protect against heart disease and cancer. It has a very mild taste and is good mixed into muffins and breads as well as sprinkled on cereal. This flax muffin recipe is one way to add a daily tablespoon of flaxseed to your breakfast and snacks. These muffins are remarkably sweet and moist, despite having no added fat. (The 3 grams of fat per muffin are from the health-protective fats in the ground flaxseed meal.) Ingredients:
1 egg (or substitute) or 2 egg whites |
1/3 cup (115 g) molasses |
1 cup (240 ml) buttermilk (or 1 cup milk mixed with 1 teaspoon vinegar) |
3/4 cup (120 g) ground flaxseed meal |
1/2 teaspoon salt |
1 cup (175 g) chopped dates |
1 1/2 cups (210 g) flour, preferably half whole wheat and half white |
1 teaspoon baking soda |
optional: 1/2 teaspoon cinnamon; 1 teaspoon grated orange rind; 1 teaspoon vanilla extract |
Directions:
1. 1. Preheat the oven to 350 °F (180 °C), and prepare 12 muffin cups with papers or cooking spray.
2. 2. In a large bowl, mix together the egg, molasses, buttermilk, flax, and salt, and add the dates to the batter.
3. 3. In a separate bowl, mix together the flour and baking soda (and cinnamon).
4. 4. Gently stir the flour mixture (and orange rind and vanilla) into the egg mixture.
5. 5. Fill the muffin cups 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out clean.
6. Per serving: 165 calories, 30 g carbohydrate, 4 g protein, 3 g fat Nutritional analysis provided by Other From Nancy Clark's Sports Nutrition Guidebook by Nancy Clark, M.S., R.D. Copyright 2008 by Human Kinetics Publishers, Inc. Excerpted by permission of Human Kinetics, Champaign, IL.
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