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Cinnamon Flax Streusel Muffins Recipe
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
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)