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Whole Wheat Summer Fruit Muffins

These delectable muffins are made with whole wheat flour and flax seeds, and they’re a cinch to make! Mix all the ingredients in one bowl, swirl in jam, spoon into prepared muffin pan and bake.

Prep Time: 10 minutes
Cook Time: 20 minutes
Freezing : excellent
Makes: 12 muffins

Ingredients:

⅔ cup (150mL) orange juice
2 tsp (10mL) orange zest
2 eggs
⅓ cup (75mL) butter, melted
⅓ cup (75mL) sugar
2 tsp (10mL) vanilla extract
1 ¾ cups (425mL) Robin Hood® All Purpose Whole Wheat Flour
2 tbsp (30mL) ground flax seeds
1 tbsp (15mL) whole flax seeds
2 tsp (10mL) baking powder
¾ tsp (4mL) salt
½ cup (125mL) Smucker’s® Simple Blends® Summer Fruit Fruit Spread

Directions:

1. Preheat oven to 400°F (205°C). Line muffin pan with paper liners. Combine first 6 ingredients in large bowl. Mix in remaining dry ingredients. Swirl in jam. Spoon into prepared muffin pans and bake 17-20 minutes or until top springs back.

Featured Products:

Robin Hood® All Purpose Whole Wheat Flour

Smucker’s^® Simple Blends™ Summer Fruit Fruit Spread

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Nutritional Information
Servings Per Recipe
1 Muffin
Calories	207
Protein	4.4 g
Fat	7.3 g
Carbohydrate	30.2 g
Fibre	3 g
Sodium	259 mg
Cholesterol	41 mg

*NOTE
The nutrients per serving for this recipe is based on the use of Gay Lea® Spreadables® Light

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Recipe Booklet Download

Smucker's Wake Up Your Breakfast booklet

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