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Whether you’re serving breakfast on the deck or packing a picnic lunch, these muffins add a perfect combination of sweetness and nutrition to your meal. Enjoy them plain or topped with preserves.
2 medium apples
1 1/2 cups all-purpose gluten-free flour
1 1/2 cups flaxseed meal
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/4 cup whole flaxseeds
Makes 6 muffins.
Preheat oven to 350 degrees F. Line a six-muffin tin with large paper cups and set aside. Peel and puree the apples in a blender or food processor. Set aside (mixture will turn brown).
In a large bowl, mix flour, flaxseed 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 wet and dry ingredients are combined, add the apple puree; stir to combine.
Using a measuring cup or scoop, evenly divide the batter between the muffin cups. (fill nearly all the way to the top; because these are gluten-free, they won’t rise very much.) Sprinkle 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.
Muffins will keep in an airtight container for 3 days.