Datey Flax Seed Muffins

Serves: 5
Total Calories: 404
Yield: 12 muffins


3 tablespoons flax seeds
1 1/4 cups orange juice
2 tablespoons canola oil
3 tablespoons liquid sweetener
1 1/2 cups chopped dates
1 cup unbleached white flour
1 cup whole wheat flour
1/2 cup barley flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt


Preheat the oven to 350°F.

In a blender, whip up the flax seeds and orange juice, then pour into a mixing bowl.

Add the oil, liquid sweetener, and dates to the bowl with the flax seed/orange juice mix. Mix all the ingredients together.

Sift the white flour, whole wheat flour, barley flour, baking powder, and baking soda, and salt into the liquid ingredients, and mix well. Pour into lightly oiled muffin tins, and bake for 15 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 404
Calories from Fat: 48

This Datey Flax Seed Muffins recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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