Flaxseed. It’s not just for Barry Bonds (oops!) anymore. I’m on a flaxseed kick. Studies say omega-3 and lignan-rich flaxseeds can help reduce risk of prostate and breast cancer, decrease insulin resistance, and help with PMS, promote regular ovulation and heart health among other benefits? They’re also high in fiber and low-carb.
I wonder if there’s a way I could get some flaxseeds into those Red Lobster Biscuits…. hmmmmm….
Anyway, to get the benefits of flax, you should eat 1T of flaxseed oil per 100 lbs. of body weight OR 1/8 – 1/4 cup of ground flaxseed every day. Each of these muffins provides just under 1/8 of a cup of ground flaxseed when made in standard muffin tins. Also, because flaxseeds are so darned packed with oil, these littly muffys are incredibly moist. You probably shouldn’t eat more than 2 per day, though, because they’re very high in fiber and I wouldn’t want, well, you know.
This recipe draws on elements from the following, in addition to a couple of touches of my own:
Super Flax Muffins
Pear and Granola Muffins
2 D’Anjou pears, 1/4 inch diced (2 cups)
3/4 cup plain granola
1 1/2 cup whole wheat flour
1 1/2 cup ground flaxseed
2 tsps baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup milk
1 cup low-fat sour cream
1 egg, beaten
Preheat oven to 350. Combine dry ingredients. In a separate bowl, combine wet ingredients. Pour wet ingredients into dry ingredients; mix until combined. Fold in granola and pears.
Fill muffin tins about 3/4 full, then top with granola topping, if desired. Bake for 25-30 minutes, or until lightly browned.
1/2 cup granola
1/4 cup brown sugar
1/4 cup flour
3 T butter, chilled and cut into pieces
Toss first three ingredients. Add butter, mush around with hands until clumps form.