Fabulous Flax-Oat Muffins
6 large muffins
These are a delicious breakfast treat for a any morning. Whole-wheat flour, combined with rolled oats and corn meal provide the base taste, while ground flax seeds, dried coconut and plump raisins provide moisture and flavor. DEEE-lish!
4 tablespoons golden flax seeds
1 cup whole wheat flour
1 cup finely ground corn meal
½ cup rolled oats
2 teaspoons baking powder
½ cup unsweetened shredded dried coconut
½ cup sucanat or brown sugar
1 ¾ cup plus one tablespoon non-dairy milk, plus more as needed (see note)
1 teaspoon vanilla extract
½ cup raisins
Preheat the oven to 375 degrees F. Oil a six cup, jumbo muffin tin (see note). Put the flax seeds in a high performance blending appliance and process into a fine flour.
Put the flax flour, whole wheat flour, corn meal, rolled oats and baking powder, in a large bowl and stir with a dry whisk to combine. Add the coconut and sucanat and stir with the whisk to combine. Stir in the nondairy milk and the vanilla extract. Stir in the raisins. The batter will be quite thick, but if it seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time, until the mixture is moist. Don’t overmix or the muffins will be tough.
Mound the mixture into the prepared muffin cups. Smooth out the tops of the muffins with a small rubber spatula. Bake for 30 to 35 minutes, or until golden and a toothpick inserted in the middle of a muffin comes out clean.
Put the muffin tin on a wire rack and loosen the sides of the muffins with a knife. Let cool for about 5 minutes. Carefully remove the muffins from the muffin tin, and let cool for 5 to 10 minutes.
For best texture and flavor, serve warm. The muffins will keep for up to 2 days stored tightly covered in the refrigerator.
To reheat, wrap a muffin in foil, and warm in a 400 degree F. oven for 20 minutes, or until the muffin is soft and heated through.
NOTE: Coconut style “beverage” works best.
NOTE: You may use a six-cup standard muffin tin for this recipe to achieve classic muffin-top shape.