Walnut Thumbprint Muffins - Vegan, High Omega3, Healthy!

I love a warm muffin anytime, but especially for breakfast!  These little guys are packed with Omega-3 nutrition, low in sugars, and absolutely cholesterol-free!  Along with some bright light (outdoor light preferred) some wake-up music and exercise, you are off to overcoming that nasty S.A.D. challenge for the day!  The following recipe is an adaptation of the recipe for Walnut Jam Muffins in Dr. Neil Nedley's book "Depression: The Way Out". 

INGREDIENTS:

• 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)

METHOD:

1. 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
2. I generally like to measure out all my dry ingredients into individual small ramekin bowls, although that might just be me (a little anal)
3. Preheat the oven to 375F/190C 
4. 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.
5. Stir the ground flax meal with the hot water in a cup and set aside 3+ minutes.  (This is your "flax egg")
6. In another small bowl, measure out the sour cream and vanilla, and then stir in the flax egg
7. Mix the dry ingredients (flour, sugar, baking powder, salt) in a medium mixing bowl.
8. 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.  
9. 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.
10. Bake the muffins about 15 minutes (until golden brown and fragrant) in the oven.
11. Cool on a rack
12. Enjoy your day!