My family has been eating organically for about eight years now, and I have to laugh at my son on big celebration occasions when he'll beg for a store-bought cake, or a Twinkie, or something equally as appaling to my all-natural sensibilities.

But when it comes to my homemade banana or spiced pumpkin bread, he gladly jumps on board the natural bandwagon. One of the ingredients I use really makes them pop ... so that as you're eating your second or third muffin you're wondering, "what is that great nutty flavor?"

It's flax.

Flax is high in omega 3 fatty acids, like salmon, and may benefit the heart and lower blood pressure and cholesterol, and have anti-cancer properties. It may lessen the severity of diabetes, and can be used as a laxative. While whole it will last longer than when it's milled (flaxmeal), so you need to pay attention to how long you've had your flaxseed meal open.

I generally open my new bag of Bob's Red Mill Golden Flaxseed Meal and then keep it in the fridge for three months ... I even go so far as to use a permanent marker to write my open date and my throw-away date on the bag. Beyond that, it's rancid. So just pay attention.

I sprinkle a tablespoon in spaghetti sauce, and add a tablespoon to my pancake batter on Saturdays or banana and pumpkin bread. It's a nice thickening agent, and is wonderful when a nutty flavor is needed.

• Do you cook with flaxseed?
• Can you share any of your recipes?

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BANANA MUFFINS

1-1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
3/4 cup sugar
1 egg
1/3 cup butter, melted
2 Tbsp golden flaxseed meal
1 tsp vanilla

Preheat oven to 350º F and prepare your muffin tins.

Sift together your dry ingredients; set aside.

Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in dry mixture, and mix until smooth. Scoop into muffin pans.

Bake in preheated oven for 25 to 30 minutes. Muffins will spring back when lightly tapped.