Buckwheat Ground Flax Seed Blueberry Muffins Recipes

BUCKWHEAT - BLUEBERRY MUFFINS

Steps:

• Pre - heat oven to 400 degrees F line twelve 2 1/2 inch muffin cups with paper bake cups; coat insides with cooking spray. Combine next eight ingredients. Combine eggs, squash, milk, peel, juice and oil. Add to flour mixture; stir just until moistened {batter should be lumpy}. Fold in blueberries.
• Spoon into muffin cups, filling each nearly full. Top with oats. Bake for 17 - 20 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack for 5 minnutes. Remove. Serve warm.

BUCKWHEAT -GROUND FLAX SEED- BLUEBERRY MUFFINS

Steps:

• Pre - heat oven to 400 degrees F line twelve 2 1/2 inch muffin cups with paper bake cups; coat insides with cooking spray. Combine next eight ingredients. Combine eggs, squash, milk, peel, juice and oil. Add to flour mixture; stir just until moistened {batter should be lumpy}. Fold in blueberries.
• Spoon into muffin cups, filling each nearly full. Top with oats. Bake for 17 - 20 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack for 5 minnutes. Remove. Serve warm.

FLAX SEED MUFFINS

Steps:

• Mix together flax seed, oat bran, sugar, baking soda and powder, salt and cinnamon.
• Stir in carrots, apples, raisins, and nuts.
• Combine milk, eggs, vanilla.
• Pour wet ingredients into dry.
• Stir until dry ingredients are moistened.
• Do not over mix.
• Fill muffin cups 3/4 full.
• Bake at 350°F for 15-20 minutes.

BLUEBERRY FLAX MUFFINS

Steps:

• Preheat oven to 400°F.
• Spray a 12 cup, non-stick muffin tin with cooking spray.
• In a large bowl, mix flour, oat bran, flax seed, baking powder, baking soda, and salt.
• Add the Splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined.
• Gently fold in the blueberries.
• Pour the batter into the muffin cups.
• Bake for 20 minutes or until a toothpick inserted in center of muffin is removed clean.
• Cool 5 minutes in pan, then remove muffins and place on a wire rack to finish cooling.

FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS

Steps:

• Preheat oven to 350, and prepare two medium size muffin pans.
• Mix the first 10 ingredients in a large bowl.
• Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
• In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
• Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
• Fill muffin cups with a scant 1/4 C of batter.
• Bake for 15-18 minutes.
• Cool in muffin pan for 5 minutes.
• Remove muffins to a wire rack, and cool completely.
• Package 4 or 5 in quart size Ziplock.
• Label, and date the muffins you won't eat in the next couple of days and freeze.