These were wonderful! I made muffins, using a total of 2 cups of flours, including the flax meal, coconut flour, rye flour and unbleached. I cut the sugar to 1/3 C per other recommendations. I used a total of 2 teaspoons of spices; the recipe calls for more, and next time, I'll make sure to do that. I had home-grown, pureed pumpkin in the freezer so I used a cup of that, and a 1/2 C plastic cup of applesauce. Because I was making these for coworkers and because I knew that "fat-free" would have a different consistency (sticky / gummy), I added 1 egg and 2 T oil. Once I started stirring and judging consistency, I knew that it would need a bit of liquid so I added 3 T cranberry juice (the straight stuff, NOT the juice cocktail!). I used 1/4 C batter and got 13 muffins (12 in paper liners in my muffin tins and the last in a silicon cup in the microwave like I do corn muffins...I would NOT recommend micro-cooking them in the future! that one WAS rubbery!). Coworkers loved them; boss, who makes whole-grain flax muffins, was impressed with the moistness (I'm crediting the pumpkin). I have a friend who's just been diagnosed with a number of food allergies (wheat, eggs, dairy...), and the recipe as written will work GREAT for her. Thanks so much for sharing!
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These were wonderful! I made muffins, using a total of 2 cups of flours, including the flax...