Although I like muffins a lot, I tend to avoid them. It’s just too unhealthy to eat them often. Coffee houses can carry freshly baked ones (most don’t) but they’re usually loaded with fats. I find muffins from the grocery store overly processed and certainly not fresh.
That leaves home-made, which I prefer and like to do, but the amounts of butter and/or
oil in the majority of recipes shock the hell out of me. Until now.
I bought a package of Bob’s Red Mill Flaxseed Meal recently and spotted a recipe on the back for bran flax muffins. The first thing I noticed was the absence of any oils. None!
The recipe only calls for flax, oats, flour, ginger, grated fruit and vegetables and the default baking powders. Crazy! Okay, so there is some sugar, but only one cup. Divide that over the 15 muffin yield and that’s a pretty damn low amount of sugar per unit.
Bran Flax Muffins
- 1 1/2 cups – Flour
- 3/4 cup – Bob’s Red Mill Flaxseed Meal
- 3/4 cup – Oats
- 1 cup – Brown Sugar
- 2 tsp – Baking Soda
- 1 tsp – Baking Powder
- 1/2 tsp – Salt
- 2 tsp – Cinnamon
- 1 – Carrot (shredded)
- 1 – Apple (shredded)
- 1 – Banana (mashed)
- 3/4 cup – Milk
- 2 – Eggs (beaten)
- 1 tsp – Vanilla
- Heat oven to 350°.
- Stir dry ingredients together in a bowl.
- In another bowl mix the milk, vanilla and eggs.
- Butter and flour muffin pans.
- Bake for 15 to 20 minutes.
What do they taste like? Just like muffins should. Really! Airy and full of flavour. So good in fact that we’ve made several batches where we tried different ingredients like zucchini, currants and pears. The muffins pictured above had blueberries. Once I tried dark chocolate chunks. Yes I know, not the heathiest option but com’on, they tasted great!
This is tough for me to write. But it needs to be done. Trust me when I say I’ve given this a lot of thought. So here is it: We need to break up.
It’s not you, it’s me. Really. It feels like we just want different things. The late-night romps at the drive-thru aren’t enough for me anymore. I mean, it’s fun for a moment but then poof, that great feeling just evaporates. And to be honest — and I know this might hurt your feelings — I often feel like crap right after I see you. I should have told you this earlier, I know. I’m sorry for that. But when you think about it, you must have known something was up. I mean, we haven’t seen each other for a while.
To be completely honest, I’m seeing someone new. There’s no need for names so I’m just going to call him CSA. It’s been about eight weeks and things are going great. I feel fulfilled and satisfied, like this relationship is really going to last. It feels… healthy.
We see each other on Tuesdays, and there’s enough variety every week to keep things spicy. I shouldn’t rub it in, but people tell me I’m glowing.
So, I won’t be coming around anymore. Not for breakfast, brunch, lunch, dinner, late dinner, midnight snack, etc. Don’t even try to tempt me by flashing those bewitching golden you-know-whats. I’ll just change my jogging route. (That’s right, I exercise now)
I have no doubt you’ll find someone new. You are very charismatic.
Thanks for the memories,
SixTop will be a year old this September and we’re pretty proud. Some big changes are coming. What started out as a hobby has now turned into something we really believe in and would like to see grow.
To start we’re changing the direction of the programming by adding a restaurant section. We’d like to provide a more expanded point of view for great places in Halifax as well as posts about places we find out of town.
Next we’ll be adding new contributors. We have some friends joining SixTop to help provide even more great posts, recipes and reviews.
Last is the website. We’ll be moving the blog to our own new domain. It will feature a brand new design which will allow for more flexibility for all our posts and photography. You can also contact us directly now at email@example.com.
We’re very excited. The new SixTop will provide even more insightful, detailed and entertaining information for the modern foodie. Please stay tuned and in the meantime you can visit our new coming soon page.