Today I noticed a muffin recipe ("Whole Wheat Flax'n Apple Muffins") on the back of my Hodgson Mill brand Milled Flax Seed. I decided to try it, but I made some changes to make it even healthier.
And these muffins turned out delicious. One of the changes I made was using 100% whole wheat flour instead of half whole wheat/half white. The muffins were light and fluffy, without the density I often expect from whole wheat breads. Their sweetness comes from maple syrup and apples, without any white sugar. In fact, they were quite sweet, and if you prefer to use less maple syrup they'd still be delicious.
So here it is, the new and improved recipe....
Beth's Bodacious Apple Nut Muffins
1/4 cup milled flax seed
1 1/2 cups whole wheat flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup maple syrup (for less sugar, use 1/4 cup)
3 Tbsp vegetable oil
2/3 cup milk
1 1/2 cups finely chopped apples with peels left on (approximately 2 smallish apples)
1/2 cup chopped nuts (I used pecans)
1. Preheat oven to 375 degrees, and either grease 12 muffin cups well, or put paper liners in 12 muffin cups.
2. Mix first five dry ingredients in a bowl.
3. In a separate bowl, beat the egg. Mix with maple syrup, vegetable oil, and milk.
4. Add dry ingredients to wet ingredients and stir until just blended.
5. Fold in apples and nuts.
6. Pour batter into 12 muffin cups (about 2/3 to 3/4 full.)
7. Bake at 375 degrees for about 25 minutes, until tops of muffins have started to brown, and knife inserted into center of a muffin comes out clean.