Hey, I like muffins.
Especially the jumbo ones. And I like to feel I’m eating healthy. Incorporating yogurt (instead of oil) and flax seed into muffins helps me feel better. Better about myself and better about eating. Not to mention it’s a fairly quick breakfast — especially the day after they’re made! Always a plus when you’re looking to find extra time to knit …
So here’s my recipe for Orange Date Flax seed Muffins.
Don’t like flax seed and/or whole wheat? Substitute white flour, up to a total of 2 cups. I would think 2 cups of whole wheat flour would make very heavy muffins, and haven’t tried it.
Mix in large bowl:
- 3/4 cup whole wheat flour
- 3/4 cup unbleached white flour
- 1/2 cup ground flax seeds
- 1/4 cup brown sugar
- 1 Tablespoon non-aluminum baking powder
- 1/2 teaspoon sea salt
Beat in small bowl:
- 1 egg
- 1/4 cup vanilla yogurt
- juice of 2 oranges plus milk to make 1 cup (or orange juice & milk to make 1 cup)
Mix liquids into dry ingredients until moist. Add 1/2 to 1 cup cut up dates.
Grease muffin cups or line with cupcake papers. Fill muffin cups 2/3 to 3/4 full.
Bake at 350 degrees F until golden brown, and done inside. I like to use the cake testing toothpick test.
I like to make jumbo muffins in a stoneware pan. I put the filled muffin pan in a cold oven, and it takes about 35 minutes after the oven reaches 350 to bake. Your oven temperature and timing may vary.
This recipe makes 6 jumbo or 12 regular muffins, more or less.
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