When I first made these for M, he poked at them and said, “I can eat these? Are you sure?” Of course I was sure! I had tried a gluten-free diet for six weeks, just to see if it had any positive effect on me (it didn’t). I did a lot of research to make sure I was 100% gf, and tried out some gf baking recipes. He ate one and simply asked, “How??” He didn’t understand how a gluten- and dairy-free muffin could be so fluffy and delicious!
- 4 beaten eggs
- 1 tablespoon vanilla
- 1/4 cup vegetable oil
- 1 1/4 cup flax meal (remember to keep your flax meal refrigerated!)
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 cup sugar
- 2 tablespoons water
What I did:
- Beat the eggs and add the other wet ingredients.
- Add the dry ingredients, combine well.
- Allow to sit for 10 minutes.
- Heat the oven to 350F.
- Bake in well-greased muffin tins for 15-20 minutes (tops should not look squishy).
- 1 cup berries or fruit (if you add these, omit the 2 T water). Suggestions: blackberries, blueberries, cranberries, strawberries, apple, fuyu persimmon. The best way to add apple or persimmon is to peel, core, cut into about eight pieces, and roughly chop in a food processor. If using these, add a dash of cardamom to your recipe!
- 3/4 cup nuts.
- 2 tablespoons grated orange peel.
My CSA box has apples on a semi-regular basis. During the spring and summer, we often are treated to baskets of berries. I can’t wait!
1/2 cup of sugar means there are just two teaspoons of sugar per muffin!
Read a little about the benefits of flax, including lowering cholesterol, fighting inflammation, and easing constipation.