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Whole Wheat Flax Seed-Apple Muffins

An adaption of a Hodgson Mill recipe for a moist muffin for breakfast, snack or lunch.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breads
Cuisine: American
Servings: 12 muffins
Author: Julia Ann

Ingredients

  • 1/4 cup Hodgson Mill Milled Flax Seed
  • 3/4 cup whole wheat flour
  • 3/4 cup unbleached flour
  • 1/2 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 1 1/2 cups finely chopped Gala apples
  • 3 tablespoons olive oil
  • 1/2 cup milk

Instructions

  • Preheat oven to 400 F.
  • Grease or line muffin tins with paper cups. Use the regular size tins.
  • Mix all the dry ingredients together, blend with a whisk.
  • In a large bowl, stir together the egg, oil and milk.
  • Add the dry ingredients and blend, do not beat.
  • Fold in the chopped apples. The batter is thick.
  • Fill the muffin cups 2/3 full.
  • Bake for 18-20 minutes or until a toothpick inserted will come out clean.

Notes

Walnuts, pecans or almonds may be folded in with the apples...............Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.