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GF FLAXSEED MUFFINS

By Dale & Diane Bryant - 2006 Conference Cookbook

 

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Beat together in large mixing bowl:

6 Tbsp

Melted Butter

3

Large Eggs

cup

Milk I use skim but original recipe
  called for whipping cream

Add:

cup

Sugar recipe called for cup Splenda

1 tsp

Maple Flavoring

1 tsp

Vanilla

In a separate bowl sift or stir together:

1 cup

Ground Flaxseeds

cup

Soy Flour

2 tsp

Cinnamon

1 tsp

Nutmeg

tsp

Baking Powder

tsp

Baking Soda

 

Directions:
 

bullet Preheat oven to 375 degrees.
 
bullet Mix dry ingredients into wet mixture. Add cup chopped walnuts, if desired.
 
bullet Put into 12 paper cupcake liners in muffin tin.
 
bullet Sprinkle with cinnamon sugar before baking.
 
bullet Bake 375 degrees for 15-20 minutes or until a toothpick can be inserted and pulled out clean.

Tip:  Can use 3 tbsp melted butter and 3 tbsp canola oil instead of 6 tbsp of butter.

These muffins have a lot of fiber. With Splenda instead of sugar each muffin has about 4 carbs but 3 carbs are fiber.

Hint: The perfect tool for dipping muffin batter or pancake batter is a sweep arm food scoop. (These used to be called ice cream scoops, but they are now food scoops.)

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209