Apricot Flaxseed Muffins
Author: Amelia Winslow
Recipe type: breakfast
Cuisine: American
Serves: 12 muffins
¼ cup canola or other flavorless oil ½ cup brown sugar 2 eggs 1 tsp vanilla ½ cup milk or milk alternative ¾ cup flaxseed meal 1½ cups all-purpose flour (or whole wheat pastry flour) 1 tsp baking soda 1 tsp baking powder ½ tsp cinnamon ½ tsp salt 1 cup chopped apricots Preheat oven to 400. Line a muffin tin with paper liners and spray liners with a natural cooking spray In a large mixing bowl, whisk together oil, sugar, vanilla, and milk. In a separate bowl, gently combine flaxseed meal, flour, baking soda, baking powder and salt. Add dry ingredients to the wet, half at a time, and gently stir until just combined. Gently fold in apricot chunks, then scoop batter into muffin papers, filling about ¾ the way up. Bake at 400 for about 18 minutes or until a toothpick comes out clean. Let cool in the tin for 10 minutes, then remove to a cooling rack and cool completely before enjoying. Drizzle with honey or butter before serving. Recipe by Eating Made Easy at https://eating-made-easy.com/apricot-flaxseed-muffins/
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