Alison baked a big batch of her flax muffins. They’re yummie!
Here’s the recipe:
*** *** ***
Orange Flax Muffins
- I take these to work with a couple of yogurts. Perfect for eating at my desk.
1 cup (165 g) all purpose flour
1 cup flax seed, ground in a coffee grinder
1 1/2 cups (155 g) oat bran
1 cup (60 g) wheat bran
1/2 cup milk powder
2 t baking powder
1/2 t salt
4 whole seedless oranges (washed and quartered)
2/3 cup brown sugar
1 cup water
1/2 cup canola oil
3 eggs
2 cups golden raisins, dates or dried cranberries
2 cups almonds or walnuts
In a food processor, combine flour, flax seed, brans, milk powder, baking
powder and salt. Empty into a large bowl.
In the food processor, chop oranges and brown sugar until fine. Add oil and
eggs. Mix at high speed until nice and fluffy. Add water. Blend well.
Fold orange mixture into dry ingredients. Mix well until blended. Stir in
fruit and nuts.
Fill paper-lined muffin tins almost to the top. Bake in 350 degree oven for
25 minutes. Cool in tins for five minutes before removing to cooling rack.
Yields 24 muffins.
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Enna 
mare 
bryk 
1 March, 2006 at 23:39
Here’s the recipe:
*** *** ***
Orange Flax Muffins
- I take these to work with a couple of yogurts. Perfect for eating at my desk.
1 cup (165 g) all purpose flour
1 cup flax seed, ground in a coffee grinder
1 1/2 cups (155 g) oat bran
1 cup (60 g) wheat bran
1/2 cup milk powder
2 t baking powder
1/2 t salt
4 whole seedless oranges (washed and quartered)
2/3 cup brown sugar
1 cup water
1/2 cup canola oil
3 eggs
2 cups golden raisins, dates or dried cranberries
2 cups almonds or walnuts
In a food processor, combine flour, flax seed, brans, milk powder, baking
powder and salt. Empty into a large bowl.
In the food processor, chop oranges and brown sugar until fine. Add oil and
eggs. Mix at high speed until nice and fluffy. Add water. Blend well.
Fold orange mixture into dry ingredients. Mix well until blended. Stir in
fruit and nuts.
Fill paper-lined muffin tins almost to the top. Bake in 350 degree oven for
25 minutes. Cool in tins for five minutes before removing to cooling rack.
Yields 24 muffins.
*** *** ***