Recipe: Fabulous Flax Muffins
1 cup flax cereal (or vegan bran/fiber/grape nuts cereal)
1 cup unsweetened almond milk
1 and 1/4 cup unbleached all purpose flour
1/4 cup ground flax seeds
1/2 cup packed organic dark brown sugar
3 tsp baking powder
1 /2 tsp salt
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/8 tsp nutmeg
1 tbsp canola oil
1/2 cup mashed banana (about 1 small banana)
1 and 1/2 tsp orange zest
3/4 cup frozen blueberries
1 tbsp agave (optional)
1 tbsp turbinado sugar (raw cane sugar) or stevia (optional)
Preheat the oven to 375 F. Line a muffin/cupcake tin with paper liners. Spray the bottom of each liner lightly with canola oil spray.
In a large bowl, combine the cereal and milk. Let stand for 5 minutes so that the cereal softens a bit. Add the next 11 ingredients (flour through zest) and combine. Next, gently fold in the blueberries. Evenly disperse the batter into the muffin cups.
Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
When you have about two minutes left in the baking step, remove the muffin tray from the oven and drizzle some agave nectar on each muffin, then sprinkle some of the turbinado sugar on top of each.
Return tray to oven and bake for those remaining two minutes (not exceeding 25 minutes total baking time). Cool on a wire rack for 5 minutes. Serve warm.
Store in an airtight container to maintain freshness. Makes 12 muffins. And yes, they are also vegan.
Andrew Pacholyk MS L.Ac
Therapies for healing
mind, body, spirit
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