Sunday, May 22, 2011

Baking some Flax Banana Muffins

5.5.11 : 125/365

I want to talk about baking...

...Zucchini Loaf...

...and Flax Banana Muffins.

I can't share the recipe for the loaf because it was my grandma's and if I share it, I render myself useless but I would like to share the wealth on these muffins. They were on an index card that I picked up at the Women's show or something like it at some point over the last uhhh, many years. Surprisingly, a Weight Management Clinic ( recipe but they were really good. Great for a breakfast grab or just a snack!

Flax Banana Muffins (Makes 24 muffins)

1 3/4 cups all purpose flour
3/4 cup ground flaxseed
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/3 Canola oil
1 cup bananas (2 or 3 ripe), mashed

1.Mix together flour, ground flaxseed, sugar, baking powder, baking soda, and salt in a bowl
2.In a separate bowl, beat together eggs and oil
3.Add dry ingredients and mashed bananas alternately to egg and oil moisture, stirring until dry ingredients are moistened
4.Spoon into 24 nonstick medium muffin cups. Bake in 400F oven for about 15-18 minutes or until firm to the touch.

**I used whole wheat flour and should have upped the liquid a touch as they were a little drier than I would have liked, but I know for next time.

Nutritional note (from card):
Flaxseed is one of the richest sources of lignans. Lignanas are phytoestrogens - compounds which may help protect against certain kinds of cancers, particularly cancers of the breast and colon.

Nutritional Info Per serving (1 med muffin)
Calories 140
Carbs 19g
Fibre 1.3g
Fat 6.4g
Protein 2.7g

Choices: 1 Grains/Starch, 1 Fat

Editor's note: Card states that recipe is from; Simply Great Food, by dietitians of Canada, 2007. Published by Robert Rose Inc.

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