ORANGE BRAN FLAX MUFFINS--A HEALTHY SNACK!
These are my favorite muffins.
Flax contains lignans--plant-based compounds known to shrink existing breast and colon cancer tumors and stop new ones from forming in test tube and animal studies.
Oats are known to help reduce cholesterol.
Line 2 12-cup muffin pans with paper liners or cot them with cooking spray
In large bowl combine:
- 1 1/2 C Oat Bran
- 1 C All-purpose Flour
- 1 C Flaxseed, Ground
- 1 C Wheat Bran
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
COMBINE:
- 2 Oranges, quartered and seeded
- 1 C Brown Sugar
- 1 C Buttermilk
- 1/2 C Canola Oil
- 2 Eggs
- 1 tsp Baking Soda
POUR orange mixture into dry ingredients. Mix until well blended. Stir in:
- 1 1/2 C Golden Raisins
DIVIDE batter evenly into the muffin cups.
BAKE for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
COOL in pans for 5 minutes before removing to a cooling rack.
MAKES 24 MUFFINS:
186 cal, 4 g protein, 30 g carb, 8 g fat, 1 g sat. fat, 18 mg chol,3 g fiber, 140 mg sodium, 4 g flaxseed.
NOTE: This is higher in fat than is usually recommended; however, nearly half the fat is alpha-linolenic acid--the plant version of Omega-3, which is sorely missing from most diets.
Recipe was found in Prevention Magazine courtesy of Flax Council of Canada & Saskatchewan Flax Development Commission.
Posted by Carol Kiser at 8/13/2009 8:23 PM 
Categories: Nutrition, Recipes
Tags: flaxseed wheat bran canola oil omega-3
Categories: Nutrition, Recipes
Tags: flaxseed wheat bran canola oil omega-3
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