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.
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.
I haven’t experimented with flaxseed yet but have been wanting to. Did you buy the whole seed & grind?
JEP: While we do grind a fair amount of our own spices in the molcajete, I do buy the flaxseed already ground. Bob’s Red Mill is the brand I normally use and is quite affordable, even cheaper than grinding your own.
I’ve got some questions about freezing the muffins. I’ve heard it said that if you put bread in the fridge, it slows down any mold that might grow, but makes it go stale faster. Is that true for muffins, too? Do they still taste yummy fresh after having been frozen? Because that would make breakfast during the week a LOT easier if I could rely on that!
Salgal: I find that quick breads and muffins keep for quite a while in the freezer. Of course they are not quite as good as they are fresh from the oven, but pretty close. We just defrost as many as we are going to eat in one sitting. And frankly, if you make 12 muffins and eat 2 a day, they will be gone in less than a week so they don’t spend much time in the freezer.
we use flax in so many things now….these muffins look great and I love your site!
I can’t wait to try this recipe. I’m always on the hunt for healthy snacks that I can incorporate into lunches.
fflavor a deux
Salgal,Although refrigeration does make breadproducts go stale more quickly (due to the dryness of cold air), freezing actually helps maintain their moistness.Fear not, I’ve successfully frozen all kinds of muffins.
I sometimes have trouble with muffins sticking to the paper cups; do you have suggestions for avoiding this?
Indu: I’d make sure the muffin has enough fat in it.