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1½ cup (375 mL) all-purpose flour
¾ cup (175 mL) quick-cooking rolled oats
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
½ tsp (2 mL) ground cinnamon
½ cup (125 mL) packed brown sugar
1 egg
1½ cup (375 mL) milk
½ cup (125 mL) brown or golden flax flour
½ cup (125 mL) light mayonnaise
1 cup (250 mL) fresh or frozen raspberries or blueberries (or a combination)


In a large bowl, combine flour, oats, baking powder, salt, and cinnamon. In a medium bowl, whisk together brown sugar, egg, milk, flax flour, and mayonnaise until blended. Pour over flour mixture and stir until just combined. Fold in berries.

Divide batter evenly among 12 lightly greased, non-stick or paper-lined muffin cups. Bake muffins at 400°F (200°C) for 25-27 minutes, or until tops spring back when lightly touched.
Let cool in pans on a wire rack for 10 minutes, then transfer to rack to cool completely. Makes 12 large muffins.

Tip: The paper cup will stick to the muffins when first out of the oven. Leave for several hours if using paper cups.

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