Instructions: Heres a classic recipe that has been updated with the use of flax, whole-wheat flour and egg whites. Its a great way to slowly start to incorporate flaxseed into your diet.

Preheat oven to 425 F. Coat muffin cups with canola cooking spray or use paper muffin cups to line pan.

Combine flax, flours, sugar, baking soda and salt in large mixing bowl. Stir to mix well. Add cereal and stir again.

Combine buttermilk, oil, maple syrup and eggs in medium bowl and blend well with fork or whisk. Pour into dry ingredients and beat just until blended.

Spoon 1/4 cup batter into each muffin cup and bake until toothpick inserted in to center of muffin comes out clean, about 15 minutes. Remove from baking pan and cool muffins on wire rack. Serve warm, if desired. Batter can be prepared before baking and stored in airtight container in refrigerator. Bake as many muffins as desired and keep remaining batter for up to a week and bake as needed.

Makes about 24 muffins.

Mary Beth Jung, a native Wisconsinite, is a freelance home economist living in Connecticut. She also writes the Simply Entertaining feature in Sundays Entree section.

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