Molasses Flax Date Muffins

Good Morning! Happy Hump Day!

1 1/2 days left of school! Today is Emmet's school party and then we just have a 1/2 day tomorrow and it will officially be the start of summer for the kids.

I have got another busy day on the books this morning. I am going to RUN... desperately need a good one, teach Baby Boot Camp, personal train with client at HCF, have a meeting at 11:00am and then go to Emmet's school party at 12:30-1:30pm, I think I might spring the kids early and come on home. I have evening client's as well tonight.

So knowing that I would be busy, I decided to make some Good Morning Molasses Flax Date Muffins last night. I very generously received a huge box with all kinds of wonderful flax from the folks at Pizzey's Nutritionals. I am a huge fan of flax and have incorporated it into my diet many years ago so am thrilled to be the recepient of such great flax products. I have been sprinkling it on everything, cereal, yogurt and such but I wanted to bake something and found this great recipe on the Epicurious website.









Molasses Muffins with Flax and Dates Epicurious | May 2009

by Nancy Clark
Nancy Clark's Nutrition Guidebook


Flax is rich in substances that have been shown to protect against heart disease and cancer. It has a very mild taste and is good mixed into muffins and breads as well as sprinkled on cereal. This flax muffin recipe is one way to add a daily tablespoon of flaxseed to your breakfast and snacks. These muffins are remarkably sweet and moist, despite having no added fat. (The 3 grams of fat per muffin are from the health-protective fats in the ground flaxseed meal.)

Yield: Makes 12 muffins


1 egg (or substitute) or 2 egg whites

1/3 cup (115 g) molasses
1 cup (240 ml) buttermilk (or 1 cup milk mixed with 1 teaspoon vinegar)


3/4 cup (120 g) ground flaxseed meal
1/2 teaspoon salt
1 cup (175 g) chopped dates
1 1/2 cups (210 g) flour, preferably half whole wheat and half white
1 teaspoon baking soda

Optional: 1/2 teaspoon cinnamon; 1 teaspoon grated orange rind; 1 teaspoon vanilla extract




1. Preheat the oven to 350 °F (180 °C), and prepare 12 muffin cups with papers or cooking spray.

2. In a large bowl, mix together the egg, molasses, buttermilk, flax, and salt, and add the dates to the batter.

3. In a separate bowl, mix together the flour and baking soda (and cinnamon).

4. Gently stir the flour mixture (and orange rind and vanilla) into the egg mixture.

5. Fill the muffin cups 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out clean.


Source Information
From Nancy Clark's Sports Nutrition Guidebook by Nancy Clark, M.S., R.D. Copyright 2008 by Human Kinetics Publishers, Inc. Excerpted by permission of Human Kinetics, Champaign, IL. www.HumanKinetics.com

Per serving: 165 calories, 30 g carbohydrate, 4 g protein, 3 g fat

I hope you all have a wonderful day and I will catch up with you later.