Flax Blueberry Muffins

Ingredients

Topping:

• 1/3 cup quick oats
• 1/4 cup brown sugar
• 1/4 cup pecans, (or walnuts) finely chopped
• 1/4 tsp cinnamon
• 3 tbsp margarine or butter (melted)
• 2 tbsp all purpose flour

Muffin:

• 1 1/2 cups all purpose flour, sifted
• 1/2 cup ground flax
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 salt
• 1/2 cup sugar
• 1 tbsp canola oil
• 1 cup skim milk
• 1 tbsp lemon juice
• 1 egg
• 1 tsp vanilla
• 3/4 cup blueberries

Directions

Preheat oven to 350 degrees F.

Topping:

1. Combine quick oats, brown sugar, pecans, cinnamon and flour.
2. Add melted butter/margarine; mix together.

Muffins:

1. Combine dry ingredients, mix well.
2. In a separate bowl, whisk together canola oil and egg.
3. Add wet ingredients to egg mixture, whisk until well blended.
4. Add dry ingredients, stir until dry ingredients are thoroughly moistened.
5. Add berries, gently fold into batter, do not over mix.
6. Spray muffin tins with non-stick vegetable spray.
7. Fill each muffin cup with cup of batter.
8. Bake for 20 minutes or until inserted toothpick comes out clean.
9. Remove from oven. Cool on wire rack for 5 minutes. Remove from tin and cool to room temperature.

Yield: 12 muffins

Flax content: 5.8 grams per serving

Enjoy!

This recipe is courtesy of The Flax Council of Canada, our friends to the North.

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