The feel of those muffins is so pretty, you’d by no means imagine there have been made with out eggs. An ideal breakfast for a vegan or somebody with an egg allergy. Wheat germ could be discovered within the natural part of the grocery store below Bob’s Crimson Mill. In the event you can’t discover it, substitute extra complete wheat flour or oats. Make sure to refrigerate it, wheat germ may be very perishable.
Make about 9-10 giant muffins
2 tbsp floor flax (flax meal)
5 tbsp water
1 cup soy milk (or different non-dairy milk if making these muffins vegan)
1 tbsp apple cider or plain vinegar
¼ cup oil
1 cup all-purpose flour
½ cup complete wheat flour, ideally stone floor
½ cup granulated sugar or brown sugar
¼ cup wheat germ
¼ cup fast oats
2 ½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
¼ tsp floor ginger
½ cup toasted roughly chopped pecans
1 apple, grated with the pores and skin on
Thinly sliced apple, for garnish
Cinnamon sugar, for garnish
Preheat oven to 375°F. Grease a 12-cup muffin tin and line with paper liners if desired.
In a small bowl, stir the flax and water collectively. Let stand not less than 5 minutes. Don’t be tempted to cut back the soaking time. The flax meal must soak and grow to be thick so as to act like an egg replacer. In the meantime, in one other bowl, combine the milk along with the vinegar; let stand to bitter.
In a big bowl, mix the all-purpose flour, complete wheat flour, sugar, wheat germ, fast oats, baking powder, soda, cinnamon, nutmeg, salt and ginger. Whisk to mix.
In a medium bowl, whisk collectively the soaked flax meal, soured milk, oil and grated apple. Add to the dry components and stir till virtually mixed. Add the toasted pecans and stir leaving a really small quantity of floury bits. Overmixing with make a troublesome muffin.
Spoon the batter into the muffin cups filling them to the highest. Prime with sliced apple and a sprinkle of cinnamon sugar. Bake for about 18-20 minutes.