Yield: 12 Large Muffins
1 1/2 Cups (375 ml) All-Purpose Flour
3/4 Cups (175 ml) Quick-Cooking Rolled Oats
2 tsp (10ml) Baking Powder
1/2 tsp (2 ml) Salt
1/2 tsp (2 ml) Ground Cinnamon
1/2 Cup (125 ml) Packed Brown Sugar
1 1/2 Cup (375 ml) Milk
1/2 Cup (125 ml) Brown or Golden Flax Flour
1/2 Cup (125 ml) Light Mayonnaise
1 Cup (250 ml) Fresh or Frozen Raspberries or Blueberries (or a combination)
1. In a large bowl, combine flour, oats, baking powder, salt and cinnamon.
2. In a medium bowl, whisk together brown sugar, egg, milk, flax flour, and mayonnaise until blended. Pour over flour mixture and stir until just combined. Fold in berries.
3. Divide batter evenly among 21 lightly greased, non-stick, or paper lined muffin cups.
4. Bake in preheated 400 degrees Fahrenheit (200 degrees Celcius) oven for 25 to 27 minutes or until tops spring back when lightly touched.
Let cool in pans on a wire rack for 10 minutes, then transfer to a rack to cool completely.
The paper cups will stick to the muffins when first out of the oven. Leave for several hours if using paper cups.
This recipe has been modified to include flax flour. The original recipe comes from the Dietitians of Canada website as a Nutrition Month resource. www.dietitions.ca