Add Some Flaxseed
Milled flaxseed is packed with heart-healthy oils and is a good source of fiber.  Besides sprinkling it on cereal or blending it into smoothies, it can be substituted for some of the fat in breads and muffins.  Try using 3 tablespoons of milled flaxseed instead of 1 tablespoon butter or oil called for in a recipe.  Be sure to use milled or ground flaxseed to enjoy all its wholesome benefits.

So I added 3 tablespoons of ground flaxseed to the dry ingredients, and reduced the oil in the recipe by 1 tablespoon.  The result is an awesome wholesome-tasting muffin that is just perfect for breakfast.

Brown Sugar Oat Muffins (with Ground Flaxseed)
Adapted from The Taste of Home Cookbook
Makes 12

Ingredients
1 cup old fashioned oats
1 cup whole wheat flour
1/2 cup all-purpose flour
3/4 cup packed brown sugar (I used light)
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons ground flaxseed
2 eggs
3/4 cup milk
1/4 cup vegetable oil, minus 1 tablespoon
1 teaspoon vanilla extract

In a medium bowl, combine the oats, flours, brown sugar, baking powder, salt and flaxseed. In a small bowl, whisk the eggs, milk, oil and vanilla. Stir into the dry ingredients just until combined.

Fill greased or paper-lined muffin cups two-thirds full*. Bake at 400 degrees F for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

* I filled the cups closer to 3/4′s full.

Mmm, I can’t wait until tomorrow’s breakfast to have another one!  :)