Apple Cinnamon Muffins

• 1 1/2 cups Bette Hagman Flour Mixture
• 1/2 cup dairy substitute(i.e. soy milk, Dari-Free)
• 2 teaspoons flaxseed meal + 1 teaspoon baking powder + 2 tablespoons
• water + 1 tablespoon oil (whisk and allow to stand for five minutes before adding to mixture)
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 /2 cup margarine, melted
• 1 cup apples, peeled and finely chopped
•  
• Topping:
•  
• 1 /4 cup turbindao or brown sugar
• 1 teaspoon cinnamon

1. In a large mixing bowl, combine flour, sugar, baking powder and 1 teaspoon cinnamon.
2. In a separate bowl, beat flaxseed mixture and allow to stand for five minutes, stir in dairy substitute.
3. Stir apples and melted margarine with flaxseed and dairy substitute mixture.
4. Combine flour mixture with apple mixture, and stir only until combined.
5. In a small bowl, combine topping ingredients and sprinkle over each muffin.
6. Bake at 375° for 15-17 minutes, or until knife inserted into center comes out clean.

© 2002 Diane Hartman, all rights reserved