I can't believe that I haven't posted this recipe. The kids have been on a cookie phase and we haven't had muffins in a while, but they have eaten them often.Today, Number One Son requested blueberry chocolate chip.
1 cup beanie flour
1 cup sugar
2 T. flax seed, ground in a coffee/spice grinder
1/2 t. baking soda
1/4 cup canola oil
1/4 cup tapoica flour or 3 T. minute tapioca ground in coffee/spice grinder
1/2-2/3 cup water (depends on how dry the beans are)
1 T. apple cider vinegar
mix ins: chocolate chips, blueberries, seeds, crasins, pureed carrots (use less water), applesauce, chopped apples, coconut, etc... use about 1/2-1/4 cup of whatever you like
Stir all the ingredients together, it is better if the batter is thick, they hold together better. Put in muffin cups lined with paper or a well oiled muffin pan. Fill about 2/3 full, they do not puff up much. Bake for 15-20 minutes, cool. They get more firm as they cool down. Makes about 12, more if you add more mix-ins.
In this week’s highlights from my SiriusXM radio show: – I have a fascinating conversation with Bishop Robert Barron about how one of the main problems wit...