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Moist Flaxseed Muffins

These muffins are nutrient and fibre dense, containing 15 to 30 grams omega-3 and 6 grams omega-6 fatty acids, generously meeting your daily requirement of EFAs.

1 1/4 cups (310 mL) boiling water
1/2 cup (125 mL) apricots, chopped
3 cups (750 mL) ground flax seeds
1 cup (250 mL) whole wheat flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 organic, free-range eggs (optional)
1/3 to 1/2 cup (75 to 125 mL) organic molasses
1/2 (14-oz or 398-mL) can pumpkin puree
1 very ripe banana
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) ground allspice

Preheat oven to 350 F (180 C). Pour boiling water over apricots to soften. In a large bowl, mix together ground flaxseeds, flour, baking powder, baking soda, and salt. In a separate bowl, mix eggs, molasses, and pumpkin puree and mash in banana. Add cinnamon, ginger, and allspice. Make a well in the dry mixture and pour in the cooled apricot mixture and the puree mixture. Stir just until combined; then spoon into greased muffin tin. Bake 20 minutes. Makes 12 muffins.

Source: alive #285, July 2006