Serves: 5
Total Calories: 251
Yield: 24 muffins

2 cups ground flaxseeds
1 3/4 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup Sucanat
1 tablespoon cinnamon
1 cup raisins
2 tablespoons finely minced tangerine peel (optional)
3 cups soy milk

1. Preheat the oven to 350°F. Generously oil and flour two standard 12-cup muffin tins and set aside.
2. Combine the flaxseeds, flour, baking powder, baking soda, Sucanat, and cinnamon in a large bowl. Add the raisins and tangerine peel (if using), and mix well.
3. Add the soymilk to the dry ingredients. Quickly stir just until mixed. (If you stir too slowly, the batter will become thick and difficult to mix.) Do not overstir.
4. Spoon equal amounts of batter into the prepared muffin cups. (I use a 1/4-cup measuring cup with a handle to ladle the batter.)
5. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Remove the muffins from the tins and serve.

Nutritional Facts:

Serves: 5
Total Calories: 251
Calories from Fat: 5

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Basic Whole Wheat Bread
Delicious Onion Rolls
Cinnamon Raisin Swirl
Raisin Bread
Sesame Cloverleaf Rolls
Cinnamon Pecan Sticky Rolls
Rosemary and Garlic Focaccia
Golden Squash Bread
Sourdough Starter
Sourdough Rye
Savory Tomato-Basil-Corn Muffins
Savory Corn Muffins
Best Blueberry Muffins
Banana-Walnut Muffins
Vicki's Flaxseed Muffins
Apple, Spice, and Oatmeal Muffins
Cinnamon Raisin Muffins
Vegan Cornbread
Petit Coconut Ginger Scones
Pie Crust Pointers
Potato Pie Crust
No-Excuse Quick Bread Crumb Crust
Whole Wheat Pie Crust
Whole Wheat Press-In Crust
Pecan Pie Crust
Coconut Pie Crust