Shopping for Flaxseed

After the Ladies' Luncheon I had some free time before I needed to get home and decided to run by the Cheese Shop to finally purchase some flaxseed that I've been needing. I found a delicious-sounding muffin recipe on Sherrin's blog back in February that called for this ingredient, and I haven't baked them yet because you just don't pick up flaxseed at your local Walmart.

Sure enough, the Cheese Shop carried flaxseed; there among the many spices and flours were the small bags--both whole and ground. I couldn't remember exactly what the recipe called for, but one of the cashiers was very helpful, so I thought I would share her insight.

"The whole seed version," she said, "boasts quite a crunch and has a tendency to go right through your body instead of giving you the many healthful benefits and flavorful taste that the ground version does."  She said that after she read this bit of information she always uses the ground seeds.

So I purchased the ground flaxseed. I checked the recipe when I got home and saw that Sherrin's recipe stated she blended her flaxseed so it wouldn't be so sharp. I guess I could have purchased it either way--just less work with the ground seeds.

Now I'm realizing that the recipe also calls for oat bran, which I thought we had, but we don't. That's another trip, but I'll try these muffins one day! Thanks to Sherrin and our mutual friends, the Grimes girls, for sharing this recipe.

Orange Muffin Delight

1 cup all purpose flour
1 cup whole wheat flour
1 3/4 cup oat bran (or ground oats)
3/4 cup brown sugar (packed)
1/4 cup ground flaxseed or blended whole flaxseed
4 teaspoons ground cinnamon
2 tsp baking powder
2 tsp baking soda
1/2 teaspoon salt

2 cups shredded carrot
2 cups chopped Granny Smith apple
1 cup raisins
1 cup milk
1/3 cup oil
2 teaspoons vanilla extract
3 large egg whites (or 2 eggs)
1 thin-skinned orange (cut into quarters with peel still on)

Preheat the oven to 180 degrees. Combine the flours (do not pack) and the next 7 ingredients, stirring well with a whisk. Stir in carrot, apple, and raisins. In a blender or food processor combine the milk, oil, vanilla, egg whites, and whole orange (peel and all). Blend until smooth. Add to flour mixture and stir until just moist. Bake for 20 minutes or until done, then remove to wire racks immediately. Yield: 28 muffins.

Side Note: My sister recently offered a suggestion that a picture should accompany any of my posted recipes so readers can see what the finished product looks like; I think that's a great idea, and I'll definitely try and post one once I bake these muffins. Stay tuned.

~Deb

Comments

[Sherrin]

I thought I'd posted a comment here last week, but it hasn't appeared so I guess something went wrong! Thanks for posting this recipe, and for your kind comments on my blog. I recently forgot to put the sugar in this recipe, and was afraid I'd have to eat all the muffins myself, but the muffins were still popular!

[Deb]

Hi Sherrin, hmmm, not sure what happened with the comment. The above is the first I've seen on this post. Thanks for stopping by.

I'm sure the muffins were still popular. Hannah is our "less sugar is better" girl, so we usually use scant cups for her sake. :)

Hopefully, after this week of seminar, I can get back in the kitchen!