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Chunky Flaxseed Muffins

Chunky Flaxseed Muffins

By: WellBeing Team

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!

WellBeing Team

WellBeing Team

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Chunky Flaxseed Muffins