Cinnamon and apple juice add an unparalleled sweetness to this homemade bakery treat. These quick and easy muffins use freshly ground flax seeds in place of eggs for added nutrition. 

Saigon Vietnamese Cinnamon Ground, Flax Seed

1 tablespoon Flax Seeds, ground
3 tablespoons water
1/3 cup brown sugar
3 tablespoons flour
2 teaspoons Saigon Vietnamese Cinnamon Ground
3 tablespoons cold butter
1 3/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup apple juice
1/4 cup vegetable oil

Grind the whole flax seeds in a coffee bean grinder, or spice grinder. Combine with the water in a small bowl and set aside. 

Add the brown sugar, 3 T of flour, cinnamon and butter in a pastry blender or food processor. Pulse until combined. If you do not have a food processor, you may also use a fork to shred the butter into the mixture, it just takes a bit more time. 

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Create a well in the middle of the dry ingredients. Pour the flax seed mixture, juice, and oil in. Carefully fold together, just until combined. It will be lumpy and there may still be bits of flour throughout the dough. It is important not to over-mix muffin batter. 

Grease 12 muffin cups. Spoon about 1 T of batter into each cup. Top with about 1 teaspoon of the streusel mix. Then add a layer of the remaining muffin batter. Top with the rest of the streusel mix. 

Bake at 400 degrees for 20 minutes. You may test for doness with a cake tester. Run a knife along the edge of the baked muffin, and slide out of the pan. Cool on a cooling rack for about five minutes. Serve warm! 

Makes 12 muffins. (That feeds 4 hungry men or 12 normal people)