A double nutty flavor with Flax and Pecans!


  • 1 cup WEM Organic Whole Wheat Flour
  • 1/2 cup WEM Organic Unbleached All-Purpose Flour
  • 3 tablespoons flaxseed or 4 tablespoons flax meal 
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons grated lemon rind (zest)
  • 1/4 cup butter or vegetable oil
  • 1/3 cup honey
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup pecans, chopped


Hands-on Time: 15 minutes
Baking Time: 20 minutes
Total Time: 30-35 minutes
Yield: 12 muffins

  1. If using whole flaxseed, grind to a meal in a blender or spice mill. Set aside.
  2. Grate lemon peel. Set aside.
  3. Preheat oven to 400°f.
  4. Coat a 12 cup muffin pan with cooking spray or paper liners.
  5. In a large bowl, mix together flours, flax meal, baking powder, salt, and pecans.
  6. In a small bowl, cream together butter or oil and honey.
  7. Stir in egg, lemon juice, lemon zest, vanilla, and milk.
  8. Spoon into the flour mixture, mixing just until moistened.
  9. Spoon batter into muffin pan.
  10. Bake for 20 minutes or until golden.
  11. Cool 5 minutes on a wire rack before removing from pan.

Recipe Tips and Tricks

While muffins are cooling, top with a glaze of 1 tablespoon freshly squeezed lemon juice stirred into 1 cup powdered sugar, for a sweet and tart dessert muffin!