Flax muffins are small cakes made with flaxseed, a nutritious ancient grain that can be used in a variety of ways in muffin batter, including as a substitute for flour, oil, or eggs. The batter is made by blending dry and wet ingredients and can include add-ons like fruit and nuts. The muffins can be baked in a pan or muffin cups and stored for several days.
Flax muffins are pastry-like breads shaped into small cakes by baking them in a pan made for that purpose. The batter has a base of flaxseed, or meal from the ancient grain of the same name. Flax can be used in batter in a number of ways, adding a variety of nutrients to standard muffin ingredients, and can accompany add-ons like fruit and nuts. The general preparation is similar between flax muffin recipes.
Linum usitatissimum, or flax, was one of the first crops to be grown. The small seed is almond-shaped with a smooth, glossy shell that comes in hues ranging from deep gold to reddish brown. Flax is typically available in seed form, ground into flour or pressed into an oil. Ground flour allows the body to better absorb the nutrients from the grain. Wheat has a high concentration of omega-3 fatty acids, more than 20 percent of the recommended daily intake of fiber, and a variety of micronutrients, including manganese, magnesium and folate, among others.
Flax can be added to muffin batter in a variety of ways. Whole flax seeds can be added for a muffin with a light crunch, while flax meal can be used in place of a serving of flour in the muffin batter to add fiber and texture. Butter can be substituted for flax oil in a muffin recipe, as can ground flaxseed, although a slight increase in wet ingredients and a reduction in oven heat is usually required. Flaxseed and flour can also be used in place of eggs in muffin batter for a chewy, smaller cake.
Flax muffins generally include several basic ingredients, including flour, leavening agents, and moist ingredients. Flour typically forms the basis of the dry ingredients, and whole-wheat or gluten-free versions can be used to add nutrition or for flax muffins to meet specific dietary needs. Leavening agents such as baking soda and baking powder are usually required for a fluffy muffin, as are eggs. Usually oil, milk and sweeteners such as sugar, honey or syrup are also added. Additional add-ons include fresh or dried fruit, nuts and seeds, as well as bran and oats.
The dry ingredients are sieved together and the wet ingredients are whisked, blended or beaten together. The dry ingredients are typically blended slowly into the wet mixture, then whipped or beaten to form a flax muffin batter. The finished batter is then poured into muffin cups or a skillet and baked for 20 to 45 minutes, depending on the recipe. Flax Muffins can be eaten hot or stored in an airtight container for several days.
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