Lemon Cream Flaxseed Muffins
- 1 cup All-purpose Flour
- 1 cup Whole Wheat Pastry Flour
- 1/4 teaspoons Salt
- 1 teaspoon Baking Soda
- 13 cups Flaxseed, Ground
- 23 cups Sugar
- 1 whole Large Egg
- 3 whole Organic Lemons, Zested
- 2 teaspoons Vanilla Extract
- 1 teaspoon Lemon Extract, Emulsion Or Essential Oil
- 1 cup Cream
- 1/4 cups Milk
- 6 Tablespoons Butter, Melted And Cooled
- 1 cup Powdered Sugar
- 1 Tablespoon Lemon Zest
- 1/2 teaspoons Vanilla Extract
- 1/2 teaspoons Lemon Extract, Emulsion Or Essential Oil
- 2 Tablespoons Cream
DirectionsFor the muffins: Preheat oven to 350 degrees F.
Line a 12-count muffin tin with liners.
In a bowl, combine flours, salt, soda and flaxseed, then mix well to combine.
In a large bowl, whisk sugar and egg until smooth.
Add in egg, lemon zest, vanilla and lemon extracts, whisking again until smooth.
Add in cream, milk and melted butter, mixing until combined.
Add dry ingredients to batter, mixing with a spoon until just combined do not overmix.
The batter will be thick and almost doughy.
Using an ice cream scoop or about a 1/3 cup measuring cup, scoop batter into muffin liners.
Bake for 14-17 minutes, or until muffins are set and no longer jiggly in the middle.
While muffins are baking, prepare the glaze, and as soon as the muffins come out of the oven, drizzle glaze over top.
These are best served warm, straight from the oven.
For the glaze: Combine all ingredients together and mix thoroughly until a runny glaze forms.
If too thick, add more cream.
If too thin, add more powdered sugar until desired consistency is reached.