Mixed Berry Flax Muffins
Add ground flax and fresh berries to a yogurt muffin batter to add a fresh nutty flavor to every bite.
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- ¼ cup Ground Flax Seeds
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Wet Ingredients
- ½ cup Granulated Sugar
- 2 teaspoon Lemon Zest
- 2 tablespoon Lemon Juice
- 2 large Eggs
- ⅓ cup Canola Oil
- ½ cup Greek Yogurt
- ⅓ cup Milk
- 1 teaspoon Vanilla Extract
- 1¾ cup Mixed Berries
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- Mix in a medium bowl, the flour, ground flaxseed, baking powder, baking soda, and salt. Set aside
- In a larger separate bowl, stir together the lemon zest and granulated sugar until fragrant. Whisk in eggs until slightly pale. Blend in the oil, yogurt, milk, lemon juice, and vanilla until smooth.
- Add dry ingredients to the wet and fold gently until almost combined. Toss berries with 1 tablespoon flour, then fold into the batter carefully. Be careful not to overmix.
- Divide batter evenly among muffin cups (about ¾ full). Bake 22–24 minutes, until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack.
Nutrition
Calories: 215kcalCarbohydrates: 29gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 32mgSodium: 197mgPotassium: 99mgFiber: 2gSugar: 11gVitamin A: 67IUVitamin C: 2mgCalcium: 56mgIron: 1mg
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