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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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(Probably be good with bits of crystallized ginger too, what the hey). I used ground flax and water as my egg because I had no real eggs on hand and plenty of flax. Probably works even better with real eggs, but these came out surprisingly well with the flax substitute. Ingredients:
1/2 cup oats |
3/4 cup boiling water |
1/8 cup flax seed meal (to be mixed with the flour) |
1/4 cup whole wheat flour |
1/4 cup molasses |
1 tablespoon canola oil |
1 tablespoon flax seed meal (for the flax egg ) |
3 tablespoons boiling water |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon vanilla |
1 1/4 teaspoons ginger |
1/3 cup flax seed (toasted if you like) |
Directions:
1. Add 3/4 cup boiling water to oats. Let stand for 20 minutes.
2. Form flax egg by mixing 3 tablespoons boiling water with 1 tablespoon ground flax seeds. Allow to sit for a couple of minutes.
3. In a separate bowl, mix dry ingredients together (flour, 1/8 cup ground flax, baking soda, cinnamon, ginger, flax seeds).
4. Beat molasses, oil and vanilla into flax egg . Mix into oat mixture.
5. Add wet ingredients to dry ingredients.
6. Pour into 6 muffin cups.
7. Bake for approximately 15 minutes at 350°F.
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