Omega Oatmeal Muffins
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These delicious baked goodies contain three different sources of omega-3 fats: ground flaxseed, omega-3 eggs and walnuts. They freeze well. Pop a frozen one in a plastic bag and into your purse in the morning and it will have defrosted by mid-morning snack time!
1 1/2 cups
quick-cooking or old-fashioned
, or soft whole wheat flour
- Preheat the oven to 400°F (200°C). Line a muffin tray with extra-large paper cups, or lightly oil.
- In a large bowl, whisk together oatmeal, flour, ground flaxseed, brown sugar, toasted walnuts, baking powder, cinnamon and salt until fully mixed.
- In a medium bowl, whisk together eggs, buttermilk and applesauce.
- Pour egg mixture into flour mixture and stir until just mixed.
- Fill each cup to the top.
- Bake for 20 minutes or until a tester inserted into the middle of a muffin comes out clean. Allow to cool for 5 minutes in baking tray, then transfer individually to rack.
- Tips: To make your own buttermilk, measure 1 cup 1% or 2% milk, whisk in 1 tbsp lemon juice or distilled vinegar, let stand 10 minutes and it’s ready (and curdled). – Flaxseed must be ground for your body to absorb its valuable nutrients. Store ground flaxseed in your freezer. Or purchase whole flaxseeds, store in your refrigerator and grind in a coffee grinder as needed. – To toast walnuts, use a baking sheet in a 350°F (180°C) oven for about 10 minutes, checking and shaking the pan occasionally, until the nuts are fragrant and golden.