Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Kyosan , 08/08/03
Chocolate Chip/Flaxseed MuffinsIngredients (use vegan versions): 3/4 cup (130 g) flaxseed
3/4 cup (102 g) all-purpose flour
1/4 cup (50 g) sugar
2 teaspoon Rumford baking powder (no aluminum) *
1 tablespoon lecithin granules
1/4 teaspoon salt
1/3 cup (59 g) semi-sweet chocolate chips
1-1/4 cups (306 g) soy milk, unsweetened
1 teaspoon vanilla extract
Directions:1) Grind the flaxseeds.
2) Premix the dry ingredients.
3) Premix the wet ingredients.
4) Quickly, mix the wet with the dry ingredients. Use only enough strokes to wet the batter (12..18).
5) Quickly, spoon batter into muffin cups.
6) Bake muffins at 350°F for 30 minutes (preheated oven).
** Its important to use Rumford or other calcium phosphate baking powder (especially when using non calcium fortified soymilk). The high calcium content of the baking powder assists in forming the muffins supporting structure.
Serves: 6 Large (Texas) Muffins
Preparation time: 50 minutes
I made these tonight, they were pretty good. I changed them a bit, substituting 1/2 c of the soy milk with natural applesauce and added some cinnimon to give it some flavor. Baked in reg. sized muffin cups for 25 minutes at 350. made 10 muffins.
Archived comment by: baypuppy
