Flaxseed muffins can help the body resist cancer, stroke, heart disease, inflammation, Parkinson’s, and raise blood sugar for diabetics. They are loaded with omega-3 fatty acids, fiber, and lignans. Flaxseeds should be processed into a meal before being used in recipes.
Flaxseed has been grown and consumed for at least 50 centuries for its healthful qualities. While official evidence for its many benefits was available in 2011, various studies show that eating foods like flaxseed muffins can help the body resist cancer, stroke, and heart disease, as well as ease inflammation from the disease. Parkinson’s and raise blood sugar for diabetics. These muffins are made much like other muffins, with ingredients such as flour, flaxseed meal, oats, baking powder, egg, milk, and honey or sugar. The flavors depend on the cook, from simple raisins or bananas to complex blends of cinnamon, vanilla, applesauce, carrot flakes and pineapple.
According to author and health columnist Elaine Magee, on the WebMD website, flaxseed muffins are loaded with three essential ingredients that are credited with numerous benefits: omega-3 fatty acids, fiber, and lignans. Experts are urging more research into the value of flaxseed, but Magee notes several studies showing at least superficial benefits in fighting and avoiding cancer, lowering blood pressure and resisting hardening of the arteries. Studies have also shown the value of flaxseeds in reducing inflammation, lowering cholesterol, and even quelling menopausal hot flashes. A common recommended daily dose is no more than 2 tablespoons. (about 30g).
In addition to store-bought supplements, recipes for foods like flaxseed muffins help mask the fiber-like flavor of this seed. A basic recipe, offered on the Runner’s World magazine website, has cooks mix 1 cup (about 225 g) of white flour, 0.5 cup (about 113 g) of wheat flour, 0.5 cup (about 113 g) of easy-to-prepare oats, 0.5 cup (about 113 g) of flaxseed flour, 0.5 tsp. (about 2 g) of baking soda and 2 tsp. (about 10 g) of baking powder. Then, separately, two eggs or 0.5 cup (about 118 ml) of egg substitute are mixed with 0.66 cup (about 150 g) of raisins, 4 tbsp. (about 57 g) of honey and 1 cup (about 225 mL) of buttermilk. After the wet and dry ingredients are combined, the mixture is poured into greased muffin tins and baked for no more than 25 minutes at 400°F (about 205°C).
Flaxseeds should be processed into a meal in a coffee grinder before being used in flaxseed muffins or any other recipe. Recipes are also readily available for cookies, cakes and snack bars. Some also use flaxseed oil in recipes for an extra dose, although it’s thought to have fewer nutrients than flaxseed. Even savory dishes like chicken pot or fried chicken can have flax seeds hidden inside. Flaxseed, flour and oil are commercially available.
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