Cinnamon Raisin Flaxseed Muffins - Gluten Free

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Cinnamon Raisin Flaxseed Muffins - Gluten Free

In a large bowl combine with a Wire Whisk:

2 Cups Bob's Red Mill Gluten Free Ground Flaxseed Meal
½ Cup Sugar
2 tsp. Baking Powder
2 TBL. Cinnamon

In a separate bowl combine with a Wire Whisk:

2 Eggs Beaten
¼ Cup Coconut Oil
½ Cup Orange Juice
2 TBL. Vanilla Extract

Add the Liquid Ingredients to the Dry Ingredients just until combined.
Fold in:
1 Cup Raisins

Spray a Muffin tin with Cooking Spray

Use an Ice Cream Scoop to evenly measure out the batter

I got 11 Muffins from this batter

Sprinkle the tops of the muffins with Cinnamon and Sugar

Bake in a Pre-heated 350* oven
for 20-22 Minutes or until done

I use a Digital Thermometer, Inserted into the middle of the muffin, when it reaches and internal temperature of 205* the Muffins are done.
Cool for 2 minutes in the pan
Remove and cool on a wire rack.

After the muffins are completely cooled.. I placed them in a container and froze them. They only take 15-20 seconds to defrost in the Microwave.

ENJOY!




Bob's Red Mill Flours: http://www.bobsredmill.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


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Canon PowerShot SX230 HS

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