So many of you have asked for my muffin recipe. It has changed a bit through the years. Though I began making them with "mock" buttermilk, I now make them using filtered water and have reduced that amount of liquid a bit (noted in recipe). Yes, I do grind whole wheat berries to get fresh ground whole wheat. You can use store bought whole wheat flour and still get a good result. I would however suggest grinding your flax seed fresh. You can do this in a coffee grinder in no time. The nutritional benefits are at their peak right when the seed is ground. Immediately baking or freezing will "lock in" those nutrients. Buying flax meal at the store is great for fiber but will have lost quite a bit of the other key components. DO NOT grind flax seed in a wheat grinder-the oil can damage the machine. Use a coffee grinder. Also, don't skip the grinding and just dump in whole flax seeds. While you may get the benefits of fiber, our bodies can't break the seeds down and you will be missing out on so much more that flax seed has to offer. Ok, enough rambling, here's the recipe. Enjoy!
Jen's Healthy Whole Wheat Muffins with Flax Seed and Chocolate Chips
3 ½ C Whole Wheat Flour (I use freshly ground- ½ hard & ½ soft)
1C Flax Seed (freshly ground – measure 1C BEFORE grinding)
1 tsp salt
2 tsp baking soda
2 tsp baking powder (Aluminum free)
1 ½ C Evaporated Cane Juice
1C Olive Oil
2 Organic Eggs (slightly beaten before adding to mixture)
2C buttermilk (or “mock” buttermilk) or 1 ¾ C filtered water (my preference-it's free)
2C Chocolate Chips (good quality)
Mix dry ingredients first and then add Olive Oil, eggs, and buttermilk (or water). Mix well but don’t beat. Gently fold in Chocolate Chips. Put 1/3 C mix in each muffin cup (sprayed or oiled). Bake in preheated oven at 350 degrees for 20 minutes. Let cool for 5 minutes and then remove from muffin tin and finish cooling them on a wire rack. DO NOT try to remove them from the pan immediately after you take them out of the oven. They will fall apart. Wait ~5minutes and then remove them. Also, it is best not to let them cool completely while sitting in the pan. These muffins are excellent to freeze and heat up wonderfully! ENJOY!
This recipe makes 24 muffins.
© The Everyday Organic
Subscribe to:
Post Comments (Atom)
Posts
1 comment:
I just ate a Jenn’s Healthy muffin and they are delicious! Thank you so much for making these for me and my family. My children gobble them up and all the good healthy grains give my kids the fiber boost they need to ensure a daily movement. As my family has a history of colon cancer, I am always looking for healthy, natural and pure methods of cleansing our bodies. And we all know that the colon is a septic of waste just waiting to seep into body’s vital organs.
So again, thank you for creating a great muffin that is not only delicious and yes easy to make (minus my laziness) and yet extremely healthy snack, morning breakfast or on the go treat!
Post a Comment