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**This recipe is a classic recipe that was updated with the use of flax, whole-wheat flour and egg whites. This one is a great way to slowly start to incorporate flaxseed into your diet. Ingredients 1/3 cup ground flaxseed 3/4 cup whole-wheat flour 1-1/2 cups unbleached flour 1-1/4 cups sugar 2-1/2 teaspoons baking soda 1 teaspoon salt 3 cups raisin bran cereal 2 cups low-fat buttermilk 1/4 cup olive oil 1/4 cup maple syrup One large egg Two egg whites Directions Preheat oven to 425 degrees. Coat muffin cups with olive oil cooking spray or use paper muffin cups to line pan. Combine flax, flours, sugar, baking soda and salt in large mixing bowl. Stir to mix well. Add cereal and stir again. Combine buttermilk, oil, maple syrup and eggs in medium bowl and blend well with fork or whisk. Pour into dry ingredients and beat just until blended. Spoon 1/4-cup batter into each muffin cup and bake until toothpick inserted in to center of muffin comes out clean, about 15 minutes. Remove from baking pan and cool muffins on wire rack. Serve warm if desired. Batter can be prepared before baking and stored in airtight container in refrigerator. Bake as many muffins as desired and keep remaining batter for up to a week and bake as needed. Recipe makes about 24 muffins. |