Well, I don’t know about you guys but after cookie week, I needed something a bit on the healthier side.
So I decided to whip up some healthy muffins for breakfast. Well, as healthy as a muffin can be. I’m not really down with making a muffin so healthy that it turns into a tasteless brick.
To try to health these up a bit I mixed in some whole wheat flour and a good amount of flax meal (ground flax seeds) and cut back on some of the sugar and stuff.
1) Combine all the dry ingredients and wet ingredients in separate bowls.
2) Stir wet ingredients into dry ingredients. Try not to overmix. If batter is really dry, add in a bit more milk.
3) Lightly grease a few muffin tins with nonstick spray, oil, or butter.
4) Spoon batter into muffin tins. They should be a bit above 3/4 full. Sprinkle on some flax if you want.
5) Bake at 375 degrees for 16-20 minutes.
6) Cool and serve with some butter or honey!
Get with the flax
Betsy and I are on a huge flax kick lately. We put it in our oatmeal everyday and are just generally in love with it. It has this kind of nutty flavor that’s really unique. Not to mention it’s really good for you. Here’s a good breakdown on some of the nutritional benefits of Flax.
If you just get the seeds though, you can’t digest them, so it’s important to grind them up or buy the flax meal if you’re interested in getting any nutrients out of the stuff.
I was able to find this big bag of it for just a few bucks.
The Muffin Mix
There are some things that I just don’t understand why they exist. One of them is pre-packaged muffin mix. It’s not like the mix removes any of the work. You still have to add the liquids and mix it and cook it.
So basically you are paying more to have someone else mix flour with baking soda, baking powder, and a few other very basic things and box it up for ya. Not to mention most mixes have a whole bunch of preservatives that you could probably do without.
Sorry. End rant.
My point is that muffins are really easy to make from scratch. I like to use some Greek yogurt in mine which keeps the muffins really moist.
To get your muffins together, just combine all your dry ingredients in one bowl and all your wet ingredients in a second bowl.
Not to hard right?
Just stir in the wet ingredients into the dry ingredients!
When I first mixed this up I tried it with just yogurt and no milk, but my batter came out looking really dry. This would create some brick muffins.
So I added some milk to the batter and got a really good muffin batter.
Muffins are really flexible things so don’t worry too much about whether or not your batter is perfect. It’ll work out in the end.
Cooking the muffins
Spoon the batter into some prepared muffin tins. By prepared, I mean lightly greased. You can use nonstick spray for this, or if you’re me, butter.
Fill up the muffin tins somewhere between full and 3/4 full.
I sprinkled some flax meal on top of each muffin just for some flare.
Bake these guys at 375 degrees for about 16-20 minutes. Test them by inserting a toothpick in the center of a muffin and if it comes out clean then your muffins are ready!
Let these cool for a few minutes and you’re ready to go.
I like mine with a dab of butter or maybe some honey.
These have a great texture and flavor with a hint of chocolate. They ended up being much lighter than I was expecting, which is a good thing. If you’re looking for a good wholesome muffin, give these guys a shot.
You could of course add in all kinds of things like dried fruit, oatmeal, or any number of other muffin standard ingredients!