Flaxseed Golden Harvest Muffins

Prep 30 min
Total 55 min
Servings 12

Betty Crocker's Heart Healthy Cookbook shares a recipe! Start your day with these warm muffins made using Fiber One® cereal, packed with the goodness of apples, carrots and flaxseed. A wholesome breakfast! MORE+ LESS-

By Betty Crocker Kitchens

Updated March 19, 2013

Make with

Gold Medal Flour

Ingredients

cup Fiber One™ cereal

2/3

cup fat-free (skim) milk

cup Gold Medal™ all-purpose flour

3/4

cup ground flaxseed or flaxseed meal

3/4

cup chopped apple

1/2

cup packed brown sugar

1/2

cup finely shredded carrot

1/4

cup granulated sugar

1/4

cup flaked coconut

tablespoon canola or soybean oil

teaspoons baking powder

teaspoons ground cinnamon

teaspoon vanilla

1/2

teaspoon salt

egg whites or 1/2 cup fat-free cholesterol-free egg product

Steps

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1

Heat oven to 375°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups and spray bottoms with nonstick baking spray.
2

Place cereal between waxed paper, plastic wrap or in plastic bag; crush with rolling pin (or crush in blender or food processor). Mix cereal and milk in large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
3

Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan. Serve warm.

Expert Tips

“I love muffins, but a bakery muffin can have more than double the calories and fat of a homemade one. These muffins have flaxseed and fruit that I need to include in my diet. I bake them once a week, and keep them on hand.” Marilyn B.
This muffin is a great heart-healthy choice for breakfast, because you get high fiber, Omega-3 and no cholesterol. Canola and olive oil are monounsaturated oils that can help improve your ratio of “protective” cholesterol to “harmful” cholesterol.