These muffins are so wholesome and tasty your morning coffee will never be the same. This recipe is very adaptable – feel free to use any combination of fruit and nuts. You can use white or whole grain flour, or a combination of both. I like to use whole spelt flour, or whole-wheat pastry flour for a lighter whole-grain muffin. These muffins are very moist so they won’t last more than a couple of days on the counter. But not to worry, they also freeze really well.
2 Cup (32 tbs)
1 Teaspoon (optional) (Optional)
1⁄2 Cup (8 tbs), chopped
1⁄2 Cup (8 tbs)
1⁄2 Cup (8 tbs), chopped (peeled if not organic)
1 Cup (16 tbs) (for egg substitute)
1⁄3 Cup (5.33 tbs) (for egg substitute)
1⁄4 Cup (4 tbs)
Soy milk/Almond milk
3⁄4 Cup (12 tbs), soured
1⁄2 Cup (8 tbs) (preferably organic)
2 Teaspoon (optional) (Optional)
To make egg substitute or flax eggs:
1. To make flax eggs grind 1/3 cup flax seeds in a blender until powdery.
2. Slowly add 1 cup of water while blending and blend to combine.
3. Three tablespoons of this gooey mixture equals one egg. Flax eggs can be stored in the refrigerator for several days or frozen.
To make the muffin:
4. Preheat oven to 350°.
5. Lightly oil muffin tins, or line with silicone or paper cups. There are some good unbleached muffin papers on the market.
6. In a large bowl stir together flour, salt, baking powder and sugar.
7. In another bowl stir together soured milk, oil, egg substitute and almond extract.
8. Add wet ingredients to flour mixture and stir just to combine taking care to not over-mix.
9. Stir in fruit and nuts and stir again, just to combine.
10. Spoon mixture into muffin tins.
11. Sprinkle with cinnamon and sugar or a few oat flakes.
12. Bake 25 to 30 minutes, until firm to the touch and lightly browned.
13. Cool in tins on wire rack for 5 minutes then turn out and let cool completely.
14. Serve with desired icing and along with desired beverages.