Blueberry Flax Seed Muffins
- 2 medium apples
- 1 1/2 cups all-purpose gluten-free flour
- 1 1/2 cups flax seed meal (See Note)
- 1 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 3/4 cup whole milk or unsweetened almond milk
- 1 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup whole flax seeds
- Preheat the oven to 350 degrees .
- Peel and puree the apples in a blender or food processor.
- Set aside (the mixture will turn brown).
- Line a 6-muffin tin with large paper cups, and set aside.
- In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, combine the milk, eggs, and vanilla.
- Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring.
- When the wet and dry ingredients are combined, add the apple puree and blueberries, and gently stir to combine.
- Using a measuring cup or scoop, evenly divide the batter between the muffin cups.
- (They will fill nearly all the way to the top, and because these are gluten-free muffins, they aren't going to rise too much.)
- Sprinkle the flax seeds on top of each muffin.
- Bake, uncovered, for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Cool in the muffin tin for 5 to 10 minutes.
apples, allpurpose, flax seed meal, brown sugar, baking soda, cinnamon, kosher salt, eggs, milk, vanilla, blueberries, flax seeds
Taken from www.foodandwine.com/recipes/blueberry-flax-seed-muffins (may not work)