Eating one of these muffins is a good way to get a two tablespoon dose of flax meal. I am printing the original recipe with notes.

Molasses Muffins with Flax and Dates
1 egg (or substitute) or 2 egg whites
1/3 cup (115 g) molasses
1 cup (240 ml) buttermilk (or 1 cup milk mixed with 1 teaspoon vinegar)
3/4 cup (120 g) ground flax seed meal (NOTE: I used 1 1/2 cups of ground flax meal)
1/2 teaspoon salt
1 cup (175 g) chopped dates
1 1/2 cups (210 g) flour, preferably half whole wheat and half white (NOTE: I used 1 cup of unbleached white flour).
1 teaspoon baking soda

Optional: 1/2 teaspoon cinnamon; 1 teaspoon grated orange rind; 1 teaspoon vanilla extract

1. Preheat the oven to 350 °F (180 °C), and prepare 12 muffin cups with papers or cooking spray.

2. In a large bowl, mix together the egg, molasses, buttermilk, flax, and salt, and add the dates to the batter.

3. In a separate bowl, mix together the flour and baking soda (and cinnamon).

4. Gently stir the flour mixture (and orange rind and vanilla) into the egg mixture.

5. Fill the muffin cups 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out clean.

Nancy Clark’s Sports Nutrition Guidebook
May 2009
by Nancy Clark