Low-Fat Flaxseed Meal Buttermilk Muffins

1/2 cup whole wheat flour
1/2 cup flaxseed meal -- use coffee grinder to process flaxseed
1/2 cup quick oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup egg substitute -- or two eggs
1 cup buttermilk
4 tablespoons honey
2/3 cup raisins

Mix all dry ingredients together in a bowl.

Combine liquid ingredients in a separate bowl; keep raisins in reserve. Stir liquid ingredients into dry ingredients all at once, add raisins and stir until thoroughly moistened but the batter still appears lumpy.

Fill muffin tins lined with paper or foil cups about two-thirds full. Bake at 400 degrees for 20 to 25 minutes. Serve topped with jam.

Low-Fat Flaxseed Meal Buttermilk Muffins printer friendly version located here. (Just the recipe. Nothing else.)
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