Vegetarian

Gingerbread Flax Muffins is for Breakfast.

Gingerbread Flax Muffins takes several minutes to prepare.

Gingerbread Flax Muffins takes 22 minutes to cook.

Gingerbread Flax Muffins makes 6 servings.

The ingredients for Gingerbread Flax Muffins are:

1/3 cup unsweetened almond milk (or your preferred non-dairy milk)
1 teaspoon apple cider vinegar
2 tablespoons ground flax seed

1 1/4 whole wheat pastry flour or all purp flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt

1/4 cup canola oil
1/4 cup unsweetened applesauce
1/3 cup light molasses
1/4 cup sugar
1 teaspoon vanilla

Preheat oven to 350 F. Spray a muffin tin with cooking spray.

First measure out the milk. Mix the apple cider and ground flax seed directly into the measuring cup and stir vigorously with a fork for about a minute. That helps to bring out the oils of the flax seeds while the vinegar thickens and curdles the milk. Both of those things will help the muffin to rise.

In a mixing bowl, sift together the flour, baking powder, ginger, cinnamon, cloves and salt.

Make a well in the center and add the milk mixture. Add in the oil, applesauce, molasses, sugar and vanilla. Use a wooden spoon to mix ingredients together until everything is just moistened. Don?t overmix, it?s okay if the batter is a little lumpy, muffins like that.

Fill muffin tins most of the way full. Bake for about 22 minutes, until tops are puffed up and firm and a knife or toothpick inserted into the center comes out clean.

When cool enough to handle, transfer to a cooling rack to cool completely.

Here is how you make Gingerbread Flax Muffins:

Preheat oven to 350 F. Spray a muffin tin with cooking spray.First measure out the milk. Mix the apple cider and ground flax seed directly into the measuring cup and stir vigorously with a fork for about a minute. That helps to bring out the oils of the flax seeds while the vinegar thickens and curdles the milk. Both of those things will help the muffin to rise.In a mixing bowl, sift together the flour, baking powder, ginger, cinnamon, cloves and salt.Make a well in the center and add the milk mixture. Add in the oil, applesauce, molasses, sugar and vanilla. Use a wooden spoon to mix ingredients together until everything is just moistened. Don?t overmix, it?s okay if the batter is a little lumpy, muffins like that.Fill muffin tins most of the way full. Bake for about 22 minutes, until tops are puffed up and firm and a knife or toothpick inserted into the center comes out clean.When cool enough to handle, transfer to a cooling rack to cool completely.Number of Servings: 6Recipe submitted by SparkPeople user RENOODLE.

The nutritional information for Gingerbread Flax Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 270.2

• Total Fat: 10.5 g
• Cholesterol: 0.0 mg
• Sodium: 279.9 mg
• Total Carbs: 41.9 g
• Dietary Fiber: 4.5 g
• Protein: 3.2 g

The dietary needs meet for Gingerbread Flax Muffins is Vegan