Monday, 23 June 2014

Flax Pumpkin Mini Muffins - Lunch on "F" Day

So it's Lunch time on "F" day and I'm using FLAXSEEDS

I made Flax Pumpkin Mini Muffins. If you like pumpkin pie you will love these muffins. They are such a satisfying treat to accompany any lunch or as a snack anytime of day. Yummy!!!

Yields: 28 mini muffins (12 regular size muffins)


1 1/2 cups whole wheat flour
1/4 cup ground flax seed
1 tsp baking powder
1/2 tsp salt
2 1/2 tsp pumpkin pie spice (recipe below)
3/4 cup brown sugar
1 1/2 cups pumpkin puree
1/4 cup canola or vegetable oil
2 eggs
1 tsp vanilla

Pumpkin Pie Spice

4 tsp cinnamon
2 tsp ginger
2 tsp nutmeg
1 tsp allspice


Mix all ingredients together (dry then wet). If batter seems thick (mine wasn't), you can add a couple tbsp of milk to thin it out. Divide batter into 24 muffin tins (12 for regular size) and bake at 375 degrees for 12 - 13 minutes (20 minutes for regular size). 


A unique feature of flax is its high omega-3 fatty acid content, primarily ALA (alpha-linolenic acid), which is helpful to our cardiovascular system. It also helps prevent excessive inflammation in blood vessels. 

Flax also is a cancer preventer due to its antioxidant and anti-inflammatory benefits. The strong fiber content of flaxseeds help to delay gastric emptying and can improve intestinal absorption of nutrients.

Flaxseeds, ground 2 Tbsp

Omega 3 fats  132.9 %
Vitamin B1  19.1 %
Copper  18.8 %
Manganese  17.5 %
Fiber  15.2 %
Magnesium  13.7 %
Phosphorus  12.8 %
Selenium  6.4 %

Are you eating Flaxseeds?

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