These muffins make me feel healthy just making them. With 1/4 cup of flax seeds, they are full of omega-3s and fibre. Don’t skimp on the lemon glaze, it lifts these little gems from every day to something special. This recipe can be made into a loaf using an 8×4-inch loaf pan and increasing the cooking time to about 55 mins
Lemon Flax Muffins
- Cooking spray
- 1 Tbp granulated sugar
- 1/4 cup flaxseed
- 2 large eggs
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 3/4 cups low-fat buttermilk
- 1/4 cup vegetable oil
- 2 teaspoons lemon rind
- 1 teaspoons vanilla
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Preheat oven to 350. Spray muffin tin with cooking spray and sprinkle the 1 tablespoon of sugar evenly in the muffin cups.
Grind flaxseed and measure 6 tablespoons. (My magic bullet works great for this.)
Combine the remaining 1 cup of granulated sugar and eggs in the bowl of a stand-mixer, or large bowl using a hand mixer, beat on high-speed for about 3 minutes. In a medium bowl combine flour, baking powder, baking soda, flaxseed and salt. Stir well. In a small bowl combine butter milk, oil, lemon rind and vanilla. With the mixer running at low-speed, alternately add the flour mixture and the buttermilk to the batter, beginning and ending with the flour mixture, and mixing well after each addition.
Spoon batter into the prepared muffin tins and bake at 350 for 20-22 minutes, until golden brown on top and a toothpick inserted into the center comes out clean. Remove from tins to a cooling rack and allow to cool completely.
For glaze, combine lemon juice and powdered sugar and drizzle over top of each muffin.
Adapted from Cooking Light
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!