January 20, 2008

Apple Flax Muffins

1 1/2 cups flour
1 cup water
1 cup unsweetened applesauce
1/4 cup flaxseed meal
2 tablespoons sugar
2 tablespoon canola oil
1 teaspoon apple cider vinegar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350. Line or grease 12 wells in a muffin pan. In a large bowl, mix together the flour, flax, cinnamon, sugar, baking soda,and baking powder. Stir in the oil, vinegar, apple sauce and water. Mix thoroughly. Divide evenly among the cupcake wells. Bake 12-15 minutes or until a toothpick inserted in the center of the center cupcake comes out mostly clean. Remove to a wire rack and allow to cool completely.

My thoughts:
I love making muffins on the weekend so we can have them for breakfast during the week. Most muffins will keep for a few days in a tightly sealed container (I use my rectangular cake taker) on the counter or you could freeze them (in a single layer) and take them with you to work. These muffins, in addition to being delicious, keep extremely well. The flaxseed meal gives them a buttery flavor despite being made with just 2 tablespoons of oil and the apple sauce keeps them moist.