Friday, July 30, 2010

Honey and Flaxseed Wheat Muffins

recipe is adapted from Savory Tender Muffins found in Usa Weekend (usaweekend.com) Feb. 2009 from Cook Smart by Pam Anderson. I changed a few of the ingredients (left out dijon mustard and added honey and flaxseed. Also used 1/2 wheat flour and vanilla yogurt instead of plain.)

1 & 1/2 cups all-purpose flour
1 & 1/2 cups whole wheat flour
1 TB. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsps. sugar
10 TBS. butter, softened
2 TBS. honey
2 TBS. milled flaxseed
2 large eggs
1 & 1/2 to 2 cups plain or vanilla yogurt

Heat oven to 375. Mix flours, baking powder, baking soda, and salt in a bowl. Beat sugar and butter with electric mixer until fluffy. Mix in honey and eggs. Mix in flour mixture. Mix in the yogurt and flaxseed. Put into greased muffin tins. Bake until lightly golden brown. Cool in pan. Turn out onto dish rag or cooling racks. Serve with butter (and honey:)

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