Oat Bran Flax Muffins
I remember when oat bran muffins became all the rage as a health food in the late 1980s. Adding lots of oil or butter practically nullifies any benefits you would get from the oat bran, but they can be made healthier. This version uses skim milk and applesauce for binding liquids and ground flax seed as part of the dry ingredients. You can use pre-ground flaxseed meal or grind your own in a blender or coffee mill, just make sure the coffee mill is dedicated to grinding spices and grains. Either way, keep the flaxseed in the refrigerator or freezer as it can go bad rather quickly.
These aren’t delicate, fluffy muffins—they are substantial and have a hearty texture. I adapted this recipe from one on Bob’s Red Mill website. The recipe was already good, I just tweaked it a little bit. The nuts are called for in the original recipe, but I often skip them. Read more
