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“I love flaxseed, which is a terrific source of Omega-3 fatty acids, and has many other health benefits. I wanted to make pumpkin/flaxseed muffins, but only had canned squash, so changed up the recipe, substituting some ingredients for healthier options. Results: a light and tasty muffin that's good for you.”
READY IN:
30mins
SERVES:
18-24
YIELD:
18-24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Combine all ingredients. Fill muffins cups 2/3 full. Bake for 20 minutes.

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