This is one of the many healthy recipes featured on the cafeteria menu at West Virginia University Hospitals in Morgantown, West Virginia. Cindy Gay, Registered Dietitian, Retail Manager, says her customers in the Health Sciences Center Cafeterias include professionals and students who love products that are whole grain and low in fat – and they are becoming big fans of flaxseed!
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup ground flaxseed
- 3/4 cup oat bran
- 1/2 cup brown sugar, packed
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1-1/2 cups shredded carrots
- 1 cup pineapple tidbits, drained
- 1/2 cup raisins
- 1/3 cup plus 1 tablespoon egg substitute
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla
- 1 cup skim milk
- 1 tablespoon lemon juice
- Preheat oven to 350°F.
- In large bowl, mix flours, flax, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
- Stir in carrots, pineapple and raisins.
- Combine eggs, milk, lemon juice, applesauce and vanilla in separate bowl.
- Add liquids to dry ingredients, stir until moist (batter will be lumpy).
- Coat muffin tin with non-stick spray. Pour batter in tins.
- Bake for 15-20 minutes, or until golden brown.
Preparation time: 15 minutes
Baking time: 15-20 minutes
Yield: 18 muffins
Recipe used with permission from Flax Your Way to Better Health by Jane Reinhardt-Martin RD,LD