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Walnut and Flax Seed Muffins

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"These moist muffins are perfect with a cup of coffee for the morning rush and are very versatile; you could add bananas, use whole meal flour, and add blueberries. Or, you could whip up a coffee buttercream to make these muffins into scrumptious cupcakes!"
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45 m servings 268 cals
Original recipe yields 12 servings (12 muffins)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
  2. Place walnuts in the bowl of a food processor; pulse until finely chopped.
  3. Mix chopped walnuts and flax seeds in a large bowl. Mix in self-rising flour, butter, brown sugar, eggs, and milk until batter is smooth and no longer lumpy. Stir in cinnamon. Fill muffin liners 3/4 full with batter.
  4. Bake in the preheated oven until muffins are golden brown and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a rack to cool completely.


  • Cook's Note:
  • You can fold in sultanas, mashed banana, blueberries or other fruits at the end of step 2 for variety.

Nutrition Facts

Per Serving: 268 calories; 17.4 g fat; 25.4 g carbohydrates; 4.3 g protein; 72 mg cholesterol; 270 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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