- 1 1/2 C. Flour (I used 1 C. Whole Wheat Pastry Flour and 1/2 C. Organic Unbleached All Purpose Flour-- if you are gluten sensitive you will want to use the best GF Flour for muffin-making. You can find a good blend recipe here for non-yeast GF baking)
|Home-Made Almond Sour Cream|
- 1/3 C. Coconut Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 Cup non-Dairy Sour Cream (I make my own Almond Sour Cream-- you could also use Tofutti or other commercially-prepared vegan sour creams-- but making your own is cheaper and more satisfying because you can leave out the extra non-essential ingredients)
- 2 Tablespoons Flaxseed Meal
- 1/4 C. Hot Water
- 1 tsp. Vanilla
- 1/4 C. Walnuts, finely chopped
- 1/2 C. Homemade Jam (low-sugar, mostly fruit)
(You could also sub ingredients to have a savoury muffin recipe-- add a 1/2 teaspoon of favourite herbs and a small chunk of tomato, persimmon, or a walnut piece in lieu of the jam)
- If you are planning to use your own homemade sour cream, you will have to allow enough time for soaking the almonds, usually over-night at least
- I generally like to measure out all my dry ingredients into individual small ramekin bowls, although that might just be me (a little anal)
- Preheat the oven to 375F/190C
- If using metal pans, spray oil on 12 small muffin cups or 24 miniature cups. I used silicone muffin cups and thus skip the spraying and all that. Some folks use paper muffin cups to help with clean up afterwards.
- Stir the ground flax meal with the hot water in a cup and set aside 3+ minutes. (This is your "flax egg")
- In another small bowl, measure out the sour cream and vanilla, and then stir in the flax egg
- Mix the dry ingredients (flour, sugar, baking powder, salt) in a medium mixing bowl.
- Blend the sour cream mix and the chopped walnuts to the dry ingredients. Mix well with a fork. You will end up with a heavy dough-like batter. Transfer batter to the muffin cups with a spoon until each cup is about 2/3 full with batter.
- Make a shallow 'well' with the back of a teaspoon in each batter cup. Add about 1/2 teaspoon of the jam to the well.
- Bake the muffins about 15 minutes (until golden brown and fragrant) in the oven.
- Cool on a rack
- Enjoy your day!