I have learned that to measure out all the ingredients in advance really does prevent over-doing some sprinkle or shake and probably speeds up the process as well (although I was in no big hurry today). I use silicon muffin pans and find that I just have to trace around the perimeter of the muffin with my knife and voila! they fall effortlessly from the pan onto the cooling racks.
I ate these yummy puppies with raw honey. Is it because I am muffin-deprived, or are they actually about the most scrumptious muffins I have ever eaten in my life? The recipe follows:
Combine 1 1/2 T. Flaxseed Meal (I grind mine in coffee bean grinder) and 4 1/2 T. Water. Stir until smooth and set aside. This is the "egg binder".
Measure out the following in advance:
1 C. Bob's Red Mill Biscuit and Baking Mix
1/2 C. GF/Wheat-free Oats
1/2 C. Coconut Palm Sugar or other sweetener of Choice
1 T. Cinnamon
1 C. Carrot, grated (about 2 Carrots)
1 C. tart Apple, diced (about 1+ large apple)
1/2 C. seedless Grapes
1/8 C. Walnut pieces
1/8 C. Flaxseed Meal (additional to the "binder" mix)
1/6 C. Apple Juice
1/2 C. Soy Milk
1 Tsp. Vanilla
1/4 C. Apple Sauce
Preheat oven to 375°F. Combine Biscuit & Baking Mix, GF/Wheat-free Oats, coconut palm sugar and cinnamon in a medium bowl. Stir well. Stir in carrots, apples, walnuts, flax meal and grapes. Put this mix aside. Combine soy milk, applesauce, vanilla, flaxseed ("egg") binder and apple juice in a food processor and pulse until smooth. Add to baking mix and stir until moist. Grease or spray muffin cups. Spoon batter into muffin cups. Bake for about 20 minutes. Remove muffins from pans immediately and place on cooling rack. Makes 6 large or 9 small Muffins.