Pineapple Flax Muffins

from Flax Seed Recipes

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

1/2 cup whole wheat flour 1 cup all-purpose flour 3/4 cup ground flaxseed 3/4 cup oat bran 1/2 cup brown sugar, packed 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon salt 2 teaspoons ground cinnamon

1-1/2 cups shredded carrots 1 cup pineapple tidbits, drained 1/2 cup raisins 1/3 cup plus 1 tablespoon egg substitute 2 tablespoons unsweetened applesauce 1 teaspoon vanilla 1 cup skim milk 1 tablespoon lemon juice

1. Preheat oven to 350°F.
2. In large bowl, mix flours, flax, 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.

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 .