Recipe

Moist Apricot Flaxseed Muffins Recipe

	Lilacdell / All my dishes 1 year, 4 months ago These muffins are a fantastic way to start your day, especially if you are on a health kick! No sugar, no oil, but they turn out wonderfully dense and moist. Prep:20m Cook:2025m Servings:12	Lilacdell
	nutritious high fibre dense

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Ingredients

Moist Flaxseed Muffins

These muffins are nutrient and fibre dense, containing 15 to 30 grams omega-3 and 6 grams omega-6 fatty acids, generously meeting your daily requirement of EFAs.

1 1/4 cups (310 mL) boiling water

1/2 cup (125 mL) apricots, chopped

3 cups (750 mL) ground flax seeds

1 cup (250 mL) whole wheat flour

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) salt

2 organic, free-range eggs (optional)

1/3 to 1/2 cup (75 to 125 mL) organic molasses

1/2 (14-oz or 398-mL) can pumpkin puree

1 very ripe banana

1 tsp (5 mL) cinnamon

1/2 tsp (2 mL) ground ginger

1/2 tsp (2 mL) ground allspice

Directions

Preheat oven to 350 F (180 C). Pour boiling water over apricots to soften. In a large bowl, mix together ground flaxseeds, flour, baking powder, baking soda, and salt. In a separate bowl, mix eggs, molasses, and pumpkin puree and mash in banana. Add cinnamon, ginger, and allspice. Make a well in the dry mixture and pour in the cooled apricot mixture and the puree mixture. Stir just until combined; then spoon into greased muffin tin. Bake 20 minutes. Makes 12 muffins.

Source: alive #285, July 2006

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Comments

mjcmcook 1 year, 4 months ago said:
Hello...
WOW !!!! What a FANTASTIC Recipe!
I will definitely make these!
I have been looking for a 'fiber-rich'
muffin recipe, and this is perfect!
Thank-you so much for sharing...
....mjcmcook...."5" FORKS...for sure!