I have a question that I hope someone can answer. I plan to make blue
berry muffins with the left over starter. I plan to use flax seed
meal in place of ¼ the whole wheat flour in the muffins. Because flax
seed meal is very oily, should I reduce the amount of oil in the
recipe?



Here are the ingredients of the recipe, (modified slightly from Mike
Avery’s), before the flax seed meal addition:

1 egg

1 tsp vanilla

¼ cup Canola oil

1 cup sourdough starter

1 cup whole wheat flour

1 tsp baking soda

¼ cup Splenda

½ cup fresh blueberries

On 8/26/06, > wrote:
> I have a question that I hope someone can answer. I plan to make blue
> berry muffins with the left over starter. I plan to use flax seed
> meal in place of ¼ the whole wheat flour in the muffins. Because flax
> seed meal is very oily, should I reduce the amount of oil in the
> recipe?

> Here are the ingredients of the recipe, (modified slightly from Mike
> Avery's), before the flax seed meal addition:

Not so slightly...
> 1 egg
> 1 tsp vanilla
> ¼ cup Canola oil

I abhor camola and would suggest a light olive oil, a peanut oil, or
even a nondescript vegetable oil instead.

> 1 cup sourdough starter
> 1 cup whole wheat flour
> 1 tsp baking soda
> ¼ cup Splenda

I'd skip the Splenda. When I last used it for baking, in the early
1980's, the results convinced me that either use sugar or don't. But
that artificial sweeteners are not desireable.

> ½ cup fresh blueberries

As to your actual question, while flax meal has oil in it, it's not as
available as the oil you add in liquid form, and it won't add to
batter development, so I would be disinclined to cut the oil.

Also, I haven't found flax meal to work as a flour, so I would
probably add the flax meal rather than using it to replace part of the
flour.

And then, I'd play with the recipe depending upon the outcome.

Mike