Saturday, May 1, 2010

Yogurt-Flaxseed Muffins

Our first weekend home in a couple of weeks warranted something a little more special than a bowl of oatmeal. I updated a go-to muffin recipe to meet current goals for clean eating. Doug and I agreed that these are better than the original!

I served mine with eggs baked with pureed grape tomatoes, basil and parm-reg cheese.

Yogurt-Flaxseed Muffins

Makes 12 muffins

1 stick (1/2 cup) unsalted butter, softened or 1/2 cup coconut oil
1/4 cup coconut or light brown sugar
1 large egg
1 cup greek style yogurt
1/4 cup agave nectar
1/2 cup dried fruit
1 cup all-purpose flour or gluten free baking mix
1 teaspoon baking soda
1/4 teaspoon salt
1 cup ground flaxseed or flaxseed meal

1/2 cup nuts (optional)
1/4 teaspoon cinnamon (optional)

In a large bowl with an electric mixer cream together the butter or oil and the coconut sugar until mixed, beat in the egg, the yogurt, and the agave nectar, and stir in dried fruit. In a bowl whisk together the flour/baking mix, baking soda, salt, cinnamon - nuts(optional) and the flaxseed. Combine dry mixture to the wet mixture, and stir the batter until it is just combined. Spoon the batter into muffin tin sprayed with oil, filling 3/4 and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

These muffins barely rise and are a bit humble looking. However, they are quite moist and filling. A tasty way to ingest your healthy omegas and fiber.

Updated recipe from Gourmet's Sour Cream Bran Muffin.

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