Diabetes Forecast

Flaxseed and Raisin Muffins

Per Serving

Flaxseed and Raisin Muffins

Makes: 1 dozen
Serving Size: 1 muffin
Calories 200
Fat 7 g
Saturated Fat 0.9 g
Trans Fat 0 g
Carbohydrate 30 g
Fiber 2 g
Sugars 14 g
Cholesterol 35 mg
Sodium 210 mg
Protein 5 g
Choices: Carbohydrate 2, Fat 1
  • Makes: 1 dozen
  • Serving Size: 1 muffin
  • Preparation Time: 25 minutes
  • Cooking Time: 23 minutes (including 5 minutes to toast the seeds)


1/3 cup flaxseeds
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups low-fat buttermilk
1/2 cup Splenda brown sugar blend
3 Tbsp. canola oil
2 large eggs
1/2 cup golden raisin


  1. Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray. Spread the flaxseeds on a baking sheet and toast in the oven for 5 minutes. Remove the flaxseeds from the baking sheet, place in a food processor or grinder, and process until ground.
  2. In a large bowl, combine the ground flaxseeds, flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. In another bowl, combine the buttermilk, brown sugar, oil, and eggs and beat well.
  3. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just combined. Fold in the raisins.
  4. Pour the batter evenly into the prepared muffin cups and bake for 18 to 20 minutes until a toothpick inserted in the center of a muffin comes out clean. Let the muffins stand for 5 minutes and then turn the muffins out onto a cooling rack and cool completely.

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