Spiced flaxseed, banana and carrot muffins
1/2 cup ground flaxseed
1/2 cup whole-wheat flour
1 cup all-purpose flour
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1/2 cup oat bran
1/2 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Pinch black pepper
1/2 cup dark brown sugar
1/2 cup sun-dried cranberries or raisins
2 eggs, beaten
1/2 cup buttermilk or plain low-fat yogurt
1/4 cup canola oil
1 ripe banana, peeled and mashed
1 carrot, grated
Makes 12 muffins.
Preheat oven to 375 degrees.
Combine the flaxseeds, flours, oat bran, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, pepper, brown sugar and cranberries or raisins in a large mixing bowl.
In another bowl, mix the remaining ingredients. Fold the buttermilk mixture into the flour mixture with a spatula or spoon, just until combined.
Spray 12 standard-size muffin cups with no-stick cooking spray or line with paper cups. Divide the mixture evenly among the muffin cups and bake in the center of the oven 20 to 25 minutes until a toothpick inserted in the center comes out clean. Cool before serving.
Nutritional information Per muffin: 199 calories, 35 percent calories from fat, 8 g total fat, .71 g saturated fat, 31 mg cholesterol, 31 g carbohydrates, 3 g total fiber, 14 g total sugars, 27 g net carbs, 5 gs protein, 211 mg sodium.