Each of these homemade muffins contains almost three grams of fiber. Flaxseed meal provides a nutty flavor, fiber, and omega-3 fatty acids. Look for it in health-food stores and large supermarkets; it's also available online (at www.bobsredmill.com).
1 cup whole wheat flour (about 4 3/4 ounces)
1 cup all-purpose flour (about 4 1/2 ounces)
1/4 cup flaxseed meal
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 cup buttermilk
1/2 cup packed brown sugar
2 tablespoons canola oil
2 large eggs, lightly beaten
1/4 cup golden raisins
3 tablespoons finely chopped pistachios
2 tablespoons honey
How to Make It
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups level with a knife. Combine flours and next 5 ingredients (through allspice) in a medium bowl, and stir well with a whisk. Make a well in center of mixture. Combine buttermilk, sugar, canola oil, and eggs; add to flour mixture, stirring just until moist. Stir in 1/4 cup golden raisins. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with pistachios. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Drizzle honey evenly over tops of the muffins.
My all-time favorite muffin and currently my breakfast food! I follow the recepie exactly, and they come out very moist. I don't have much of a sweet tooth, so sometimes I omit the honey. I make a double batch and freeze. To thaw wrap in paper towel and microwave for 25 sec on high (two muffins).
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