Flaxseed Muffins

What Goes With It

• A pat of butter
• Plain Greek yogurt
• A boiled egg
• Fresh berries

How to Make Flaxseed Muffins

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1. Heat the oven to 180°C / 350°F (160°C / 320°F fan). Line a six-hole muffin tin with paper cases.

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2. Whisk the flaxseed, baking powder, cinnamon and salt in a bowl.

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3. In a second bowl beat the eggs, olive oil, almond milk, applesauce and vanilla. Stir the wet mixture into the dry ingredients, fold in the walnuts and leave the batter for 5 minutes to thicken.

   Mark done Start 5 min timer

4. Divide the batter between the paper cases and bake for 20 minutes, until the tops are firm and a toothpick comes out clean. Cool in the tin for 5 minutes, then move to a wire rack.

   Mark done Start 20 min timer

Worth Knowing Before You Cook

Use ground flaxseed labelled as flax meal; whole seeds pass through the muffin unchanged.

If your oven runs hot, check at 18 minutes, since flax browns quickly.

Weigh the flaxseed rather than measuring by cup, because the meal packs down.

Leftovers

Keeps in the fridge for up to 5 days and freezes for up to 3 months. Toast a thawed muffin to bring back the crust.

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.