Molasses Muffins with Flax and Dates

Molasses Muffins with Flax and Dates
Molasses Muffins with Flax and Dates
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.)
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 muffins
Breakfast Brunch Dessert Bake Vegetarian Low Cal Mother's Day New Year's Day Date Healthy Molasses Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Preparation 1. Preheat the oven to 350 °F (180 °C), and prepare 12 muffin cups with papers or cooking spray. 2. In a large bowl, mix together the egg, molasses, buttermilk, flax, and salt, and add the dates to the batter. 3. In a separate bowl, mix together the flour and baking soda (and cinnamon). 4. Gently stir the flour mixture (and orange rind and vanilla) into the egg mixture. 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. 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. www.HumanKinetics.com

Preparation 1. Preheat the oven to 350 °F (180 °C), and prepare 12 muffin cups with papers or cooking spray. 2. In a large bowl, mix together the egg, molasses, buttermilk, flax, and salt, and add the dates to the batter. 3. In a separate bowl, mix together the flour and baking soda (and cinnamon). 4. Gently stir the flour mixture (and orange rind and vanilla) into the egg mixture. 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. 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. www.HumanKinetics.com

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