Flaxseed muffins

Ingredients:

• 1 cup white flour
• 1/2 cup whole-wheat flour
• 1/2 cup flaxseed meal (process flaxseeds in a coffee grinder)
• 1/2 cup quick oats
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup egg substitute (or two eggs)
• 1 cup buttermilk
• 4 tbsp honey
• 2/3 cup raisins

Directions: Mix all dry ingredients (except the raisins) in a large bowl. Combine liquid ingredients in a separate bowl. Stir liquid ingredients into the dry ingredients all at once. Add raisins. Stir until thoroughly moistened but lumpy. Fill muffin tins, lined with paper or foil cups, to about 2/3 full. Bake at 400°F for 20 to 25 minutes.
Serve with jam.

Per serving (one muffin): 165 calories, 3 g total fat, 6 g protein, 30 g carbohydrates, 3 g of fiber.



*from Runner's World

Banana Bread

Banana Bread Recipe

• Prep time: 5 minutes
• Cook time: 1 hour

INGREDIENTS

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

METHOD

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.