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Carrot Flax Muffins
This recipe is taken from The Amazing Flax Cookbook, by Jane Reinhardt-Martin, RD, LD.
Preparation Time: 15 Minutes
Baking Time: 15-20 Minutes
Yield: 18 Muffins
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  • ½ cup whole wheat flour
  • 1 cup all-purpose unbleached flour
  • ¾ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
  • ¾ cup oat bran
  • ½ cup brown sugar, packed
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1½ cups shredded carrots
  • 1 cup pineapple tidbits, drained
  • ½ cup raisins
  • 2 eggs
  • 1 cup skim milk
  • 1 tablespoon lemon juice
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla
Featured Ingredient
Mega Omega® New, improved Mega Omega® -- The Omega-3, 6 & 9 whole food supplement with stabilized flaxseed base, plus oat bran -- fortified with an updated vitamin and mineral formula containing excellent levels of Vitamins D-3, C & E, and Choline. This good-tasting,
  1. Preheat oven to 350°F.
  2. In large bowl, mix flours, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™ ), oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
  3. Stir in carrots, pineapple and raisins.
  4. Combine eggs, milk, lemon juice, applesauce and vanilla in separate bowl.
  5. Add liquids to dry ingredients, stir until moist (batter will be lumpy).
  6. Coat muffin tin with non-stick spray. Pour batter in tins.
  7. Bake for 15-20 minutes, or until golden brown.