Wholegrain Flax and Berry Muffin Recipe
a high resolution photo.
|(1 muffin): 240 Calories, 4g Protein, 30g Carbohydrate, 2g Fiber, 12g Fat, 2g Sat. Fat, 0g Trans Fat, 20mg Cholesterol, 280mg sodium|
All the goodness of whole grains, flax, blueberries and soybean oil! Soybean oil is naturally low in saturated fat relative to many competing oils...but there's always room for improvement!
USB served a version of this muffin to Registered Dietitians in Washington State at their annual meeting in April, 2010. It was made with a new reduced-saturate soybean oil, which has 7% or less saturated fat than conventional soybean oil. It also has a reduced palmitic fatty acid profile to support cholesterol reduction and improve heart health. Biotechnology makes this possible.
Created 2010 by Joy Blakeslee, RD.
Preheat oven to 375°F. Paper-line or grease 12 muffin cups.
Combine flour, whole wheat flour, brown sugar, flax meal, baking powder, baking soda and salt in medium bowl; set aside.
Whisk buttermilk, soybean oil, egg and vanilla in large bowl. Pour into flour-mixture and stir until just blended. Stir in blueberries until just blended. Spoon batter into prepared muffin cups, filling 3/4 full.
Mix Streusel Topping ingredients in small bowl. Sprinkle over portioned muffins.
Bake for 18 to 22 minutes until edges and tops are golden.