Food recipes
Sweet Cinnamon Muffins (with Whole Wheat and Flax!)
Sweet Cinnamon Muffins (with Whole Wheat and Flax!) Ingredients: wheat flour, white, all-purpose, unenriched sweetener, syrup, agave sugars, brown leavening agents, baking powder, double-acting, sodium aluminum sulfat...
Sweet Cinnamon Muffins (with Whole Wheat and Flax!)
Ingredients:
wheat flour, white, all-purpose, unenriched
sweetener, syrup, agave
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
seeds, flaxseed
salt, table
spices, cinnamon, ground
beverages, almond milk, unsweetened, shelf stable
syrup, maple, canadian
egg substitute, powder
butter, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
Directions:
Preheat oven to 400 degrees F.
Combine the flour, Splenda, brown sugar, baking powder, flax, salt, and cinnamon in a small bowl and whisk to combine.
(I generally use a scant cup of flour, to make room for the extra flax.)
Combine the rest of the ingredients in a medium mixing bowl and use a whisk or an electric mixer to combine.
If the butter does not break up completely, thats okay.
Pour the dry ingredients over the wet ingredients and mix until completely blended.
Line 6 muffin cups with liners (or parchment paper squares) and evenly distribute the batter between the 6 cups.
They will be very full, but thats how I like my muffins!
Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
I have noticed that these muffins are very moist and are best eaten with in 3 days of baking.
Notes: I like to add some sanding sugar and cinnamon to my muffins before I bake them for some added crunch.
If youd like to omit the flax, you can add a full cup of whole wheat flour to your batter.
Ingredients:
wheat flour, white, all-purpose, unenriched
sweetener, syrup, agave
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
seeds, flaxseed
salt, table
spices, cinnamon, ground
beverages, almond milk, unsweetened, shelf stable
syrup, maple, canadian
egg substitute, powder
butter, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
Directions:
Preheat oven to 400 degrees F.
Combine the flour, Splenda, brown sugar, baking powder, flax, salt, and cinnamon in a small bowl and whisk to combine.
(I generally use a scant cup of flour, to make room for the extra flax.)
Combine the rest of the ingredients in a medium mixing bowl and use a whisk or an electric mixer to combine.
If the butter does not break up completely, thats okay.
Pour the dry ingredients over the wet ingredients and mix until completely blended.
Line 6 muffin cups with liners (or parchment paper squares) and evenly distribute the batter between the 6 cups.
They will be very full, but thats how I like my muffins!
Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
I have noticed that these muffins are very moist and are best eaten with in 3 days of baking.
Notes: I like to add some sanding sugar and cinnamon to my muffins before I bake them for some added crunch.
If youd like to omit the flax, you can add a full cup of whole wheat flour to your batter.