Aug 04,2018

We very often get requests for this recipe. This is a hearty muffin that you can dose your Flax Hull Lignans into to make sure you get the same amount every day. Eat your Flax Lignans in a muffin!


4 Cups All Bran  (cereal)

2 Cups 100% Bran  (cereal)

I mostly use bran flakes or raisin bran, smashed into a cup.

2 Cups Boiling water  (pour over the cereal)

Stir until just blended:



5 Cups flour,    5 teaspoons baking soda,  2 Cups Sugar  (Can substitute Honey)

1 Quart Buttermilk  (remember you can sour milk by adding 1 T vinegar to each Cup of Milk)

4 Beaten eggs,  1 teaspoon salt,  2/3 C coconut oil, or other oil.

Refrigerate before using.

This is the full recipe & if you have lots of people eating these, then go ahead with the full recipe.  You can cut this recipe in half.  It will keep in the refrigerator for a couple weeks without baking.


I add 1 cup coarsely chopped nuts, 1 C golden raisins & if available 1 C dried cranberries.

When ready to bake, without stirring the batter, fill the muffin tins nearly full.

Then put 1 serving of Flax Hull Lignans in the center of each muffin & stir gently with spoon.

Bake in oven of 350 degrees for 20 minutes or more.  I then freeze what is not eaten that day.[/vc_column_text][/vc_column][/vc_row]


  1. Bonnie says:

    how many muffins does full recipe make

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