"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw


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This recipe for HONEY FLAXSEED MUFFINS, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bobbie Foster



1 cup ground golden flaxseed
1 cup almond flour
1/2 cup coconut flour
1 1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

1 cup milk of choice (I use refrigerated unsweetened coconut milk or almond milk)
2 large eggs
1/4 cup oil (mild tasting olive oil or avocado oil are excellent)
1/2 cup honey
2 tablespoons unsulphured molasses (see note)
1 tablespoon apple cider vinegar
Optional: 1/2 cup raisins

1. Preheat oven to 325 degrees Fahrenheit. Line muffin pan with muffin papers.
2. Whisk dry ingredients together in a large mixing bowl. Add wet ingredients and whisk together until blended. Add raisins, if desired. (Delish!)
3. Divide batter evenly into the lined muffin pan. Bake in a preheated oven (325F) for 20-24
minutes or until done. To test for doneness: Stick a toothpick all the way into a muffin if it comes out clean with no
batter on it, the muffins are done. Cool on a baking rack, then enjoy!

Number Of Servings:
Number Of Servings:
Makes 12 regular size muffins or 24 mini muffins




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