Chunky Flaxseed Muffins
Chunky Flaxseed Muffins
Stoney Creek flaxseeds, oil and meal products add a smooth, nutty taste to smoothies, dressings, cereal, yoghurt and baked goods. Stoney Creek’s High Linoleic Safflower Oil is a soft-flavoured kitchen oil that can be used for baking, dressings, pan searing — and even massages!
Servings
16
Prep time
Cook time
Recipe
Ingredients
- 2 cups self-raising flour
- 1 cup Stoney Creek Organic
- Flaxseed Meal
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1½ cups grated carrot
- 2 green apples, peeled & grated
- 1 cup roughly chopped walnuts
- ½ cup chopped dates
- ¾ cup milk
- 2 eggs, lightly beaten
- 2 tbsp Stoney Creek Organic
- Safflower Oil
Method
- Preheat the oven to 180°C and line muffin/tart pans with 16 muffin patty cases.
- Place sifted flour into a bowl and add meal.
- In a separate bowl, combine the remaining dry ingredients.
- Pour wet ingredients into the centre of dry ingredients and fold together until just combined.
- Divide the muffin mixture between patties and place in the oven.
- Bake for 15-20 mins or until golden and slightly springy to touch.
- Serve warm or cool on a rack.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
