Walnut and flax seed muffins

    This moist muffins are perfect with a coffee for the morning rush and are very versatile; you could add bananas, use wholemeal flour and add blueberries. Or, you could whip up a coffee buttercream to make these muffins into scrumptious cupcakes!


    Norfolk, England, UK
    2 people made this


    • 150g of self-raising white/wholemeal flour
    • 175g light brown sugar
    • 50g of chopped up walnut
    • 35g of flax seed
    • 175g of butter/ spread etc
    • 50ml of milk
    • 3 medium eggs
    • 2 teaspoons of cinnamon (optional)


    1. Firstly, put the oven to 190 degrees (170 for fan ovens) and line a 12 cake muffin tin with paper cases. Then, finely chop/ whiz your walnuts in a food processor and mix with the flax seed in a large bowl.
    2. Add your flour, sugar, butter, milk and eggs to the bowl and mix till smooth and devoid of any lumps (dependant on how finely your walnuts were ground, your mix may seem lumpish than usual but the key is that the other ingredients have mixed properly.)
    3. Now add the cinnamon if you plan on doing so. If you wish to, you could add sultanas, mashed up banana, blueberries or other items.
    4. Evenly fill the muffin cases with the mixture and put in the oven for 20-25 minutes/ till they are golden- brown and a cocktail stick comes out clean.
    5. Leave to cool on in the tin for five minutes, then place on a wire rack to completely cool. Enjoy!

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