Today’s recipe is another egg free option. I love to share these, because when my son needed egg free options, I had such a hard time finding recipes that I didn’t have to tweak or invent. This recipe is delicious with flaxseed or with eggs. I hope that you will bake up some of these yummy muffins. They make a great quick breakfast on the go if your teenagers are running late. Ha-ha!
1 C. whole wheat flour
1C all-purpose flour
1/2 C sugar
2 tsp b.powder
3/4 tsp cinnamon
¼ tsp salt
1 C milk
2 TBSP flaxseed + 4 TBSP water-mix in a small bowl and let stand; OR 2 eggs
6 TBSP butter, melted
1/2 C flour
4 TBSP brown sugar
1 tsp cinnamon
4 TBSP butter, softened
Preheat oven to 325-350º(depending on dark or light pans). Line muffin tins with liners.
In a small bowl, prepare the topping by mixing all ingredients until well combined. Set aside.
In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Stir.
In a small bowl, whisk milk, flaxseed/water combo(OR 2 eggs), and butter until well blended. Add to the dry ingredients. Mix until just moistened. I use a fork when I’m mixing muffin batter. If you over-mix, then you tend to get tunneling in your muffins.
Scoop batter into prepared muffin tins. Scoop topping onto each muffin. Slightly press down topping into batter. This recipe makes 15-16 muffins.
Bake for 16-18 minutes. Remove from tins and let cook on wire racks. Enjoy! You could easily substitute a different milk with this, or add oats to the topping and decrease the flour. I love recipes that you can change up depending on how you feel that day!
Life is Good. Share the Good.
PS Thanks to a wonderful neighbor who gave me some tomatoes, I made Homemade Salsa for Canning yesterday. How is your canning going this fall going? I really intended not to can since I’m so tired with my one year old whose teething. But after yesterday, I just get so happy seeing jars of beautiful food on my counter, I might do a little more.:)
PSS Here’s what the flaxseed looks like after it’s had time to gel with the water.