Mother's Day Muffins
by Swanson Health
Time: 35
Serves: 24
Serving size: 1 muffin
  • 1 box spice cake mix
  • 2 cans canned pumpkin pie mix
  • 1/2 cup milled flaxseed
  • 1/2 cup apricots
  • Instructions:
    1. Preheat oven to 350° F.
    2. Mix the spice cake mix and canned pumpkin pie mix in a large bowl and fold in flaxseed.
    3. Chop apricots into bite-sized pieces and fold into the mixture. If the knife gets sticky, put some vegetable oil on a paper towel and wipe the blade.
    4. Line the wells of two muffin tins (12 muffins each tin) with baking cups or lightly grease with cooking spray and fill 2/3 full.
    5. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
    6. Cool for 15 minutes or more. Slide a knife around the edges of each muffin to loosen and pull out.
    Nutrition facts (per serving):
  • Calories 132
  • Fat 1.8 grams [Saturated Fat 0.5 g, Trans Fat 0 g, Monounsaturated Fat 0.2 g, Polyunsaturated Fat 0.8 g] 
  • Protein 1.8 grams
  • Sodium 134.5 milligrams
  • Carbohydrates 27.6 grams
  • Fiber 1.8 grams
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