A muffin with the health benefits of Flax Seed and Oats without sacrifice to taste. These are tender and moist with just enough sweetness to satisfy your sweet tooth.
Flax Seed Oat Muffin
The Ingredients
- 10 tablespoons unsalted butter – softened (I put mine in the microwave for 10 seconds)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup old fashion oats
- 2 cups unbleached all-purpose flour
- 1/4 cup Flax Seed – slightly ground (you get more health benefits this way)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 ½ cups lemon flavor low-fat yogurt (not Greek style)
- Paper muffin cups
- About 12 tablespoons of old fashion oats for topping
The how
- Preheat oven to 375 degrees making sure your oven rack is in the lower middle position.
- Beat the soften butter and sugar with mixer on medium-high speed starting at a lower speed to prevent a big mess. Do this until it is light and fluffy (for just a few minutes). Add vanilla extract then one egg at a time, mixing well after each egg.
- Whisk flours, Flax seed, baking powder, baking soda, and salt in medium bowl.
- With the mixer, beat in half of dry ingredients and half of yogurt into the butter sugar. Repeat with the remaining.
- Add 12 paper cups to a muffin tin
- Using a ice-cream scoop, add one scoop per paper lined tin
- Sprinkle each muffin with oats making sure you see no batter
- Bake for 25-28 minutes – You are looking for a golden brown top and making sure the muffin tops spring back when you lightly push them.
- Remove muffin tin from oven and rest for five minutes on the stove top
- Remove muffins from tin and place on wire track to cool for just a few minutes
- Try not to eat all in one sitting!
RobsCooking 