• Preparation Time 30 minutes
  • Baking Time 8 minutes per batch
  • Makes 10 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup warm water (100°F/38°C)
  • 1 tsp sugar
  • 1 ½ tsp active dry yeast
  • 2 cups Robin Hood® Whole Wheat All Purpose Flour
  • ¼ cup ground flax seeds
  • 3 tbsp melted butter, divided
  • 1 tsp salt
  • 1/3 cup cornmeal

Serving Size: 10 muffins


Serving Size: 10 muffins

  • Combine water, sugar and yeast in large mixing bowl. Let stand 5 minutes or until yeast is frothy.
  • Add flour, ground flax, 1 tbsp (15mL) butter and salt.
  • Beat using the hook attachment on medium speed, 5 minutes or until smooth and elastic. Cover with plastic wrap and let rise until doubled (30-40 minutes).
  • Meanwhile, sprinkle baking sheet with cornmeal. Spray ice cream scoop with non-stick spray.
  • Fold dough over itself to gently deflate.
  • Drop dough with ice cream scoop onto cornmeal sprinkled baking sheet. Sprinkle with remaining cornmeal. Gently form into rounded shapes. Cover with parchment paper and let rise until puffy, about 20 minutes. Flatten slightly.
  • Heat skillet on medium heat and lightly brush with remaining butter. Spray a spatula with non-stick cooking spray.
  • Gently transfer dough to skillet, being careful not to deflate them.
  • Cook 3-4 minutes, until bottom is golden. Flip and continue cooking another 3-4 minutes. Remove to wire rack and cool.


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