Inspired by the rolled oat muffin recipe on the Bob’s Red Mill website, but with molasses and ginger to spice it up. (Probably be good with bits of crystallized ginger too, what the hey). I used ground flax and water as my “egg” because I had no “real” eggs on hand and plenty of flax. Probably works even better with real eggs, but these came out surprisingly well with the flax substitute.
Ingredients: [‘oats’, ‘boiling water’, ‘flax seed meal’, ‘whole wheat flour’, ‘molasses’, ‘canola oil’, ‘flax seed meal’, ‘boiling water’, ‘baking soda’, ‘cinnamon’, ‘vanilla’, ‘ginger’, ‘flax seed’]
Quantity of Ingredients: [“1/2 cup oats”,”3/4 cup boiling water”,”1/8 cup flax seed meal (to be mixed with the flour)”,”1/4 cup whole wheat flour”,”1/4 cup molasses”,”1 tablespoon canola oil”,”1 tablespoon flax seed meal (for the flax “egg””)””
Number of Servings: 1 teaspoon baking soda””
Steps: 1 teaspoon cinnamon””