I decided to make something healthy for snacks and lunches, and I have a bag of flax seed languishing in my cupboard, so I was looking for something flaxy. This looked good - and it is. It isn't a coffee shop muffin. You won't mistake it for cake. The muffin part is not very sweet at all, and they're very dense. The fruit, however, makes it a really nice snack. I love the pineapple. Crushed might be better than the tidbits the recipe recommended, though, as I find the pieces kind of big in proportion to the muffin.
These make a great breakfast on the run (although you'll either want 2 or a piece of fruit on the side).
Alas, the digital camera appears to have left me to go to a wrestling tournament. I'll update with photo tomorrow, perhaps.
Pineapple Flax Muffins
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- Preheat oven to 350°F.
- In large bowl, mix flours, flax, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
- Stir in carrots, pineapple and raisins.
- Combine eggs, milk, lemon juice, applesauce and vanilla in separate bowl.
- Add liquids to dry ingredients, stir until moist (batter will be lumpy).
- Coat muffin tin with non-stick spray. Pour batter in tins.
- Bake for 15-20 minutes, or until golden brown.
Preparation time: 15 minutes
Baking time: 15-20 minutes
Yield: 18 muffins
Nutrition Info (per muffin): 113 calories, 1.4 g fat, 23.4 g carb (2.2 g fiber, 2.7 g sugar), 3.5 g protein. 2 Weight Watchers Points .