Start the day off with our scrumptious Morning Glory Flax Muffins. Our Morning Glory Flax Muffins are a good source of vitamin A, iron and fiber.
What You Need
Original recipe yields 12 servings
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1-1/4 cups fat-free milk
1/4 cup each maple syrup and molasses
1 cup whole ground flaxseed meal
2 egg whites
1 Tbsp. oil
1-1/2 cups white whole wheat flour
1 Tbsp. ground cinnamon
2 tsp. CALUMET Baking Powder
1-1/2 cups shredded carrots
1/2 cup raisins
1/4 cup each BAKER'S ANGEL FLAKE Coconut and chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350°F.
Whisk sour cream, milk, maple syrup and molasses in medium bowl until blended; stir in flax meal. Let stand 10 min.
Add egg whites and oil; whisk until blended. Add flour, cinnamon and baking powder; stir just until moistened. Gently stir in remaining ingredients.
Spoon into 12 paper-lined muffin cups. (Cups will be full.)
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
These moist muffins can be baked ahead of time. Cool completely, then place in freezer-weight resealable plastic bag. Freeze up to 3 months. Thaw overnight before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.