¼ cup freshly ground flax meal (ground from approximately 2 ½ Tbs. of whole flax seeds)
1 teaspoon aluminum-free baking powder
¼ teaspoon baking soda
¼ teaspoon fine grain sea salt
1 teaspoon ground cinnamon
1 large egg (or 1 Tbs. ground flax + 3 Tbs. warm water –allow to sit for 15 min.)
½ cup buttermilk or kefir (or ¼ c. milk + ¼ c. yogurt or ½ c. coconut milk + ½ Tbs. apple cider vinegar)
4 Tablespoons (1/2 stick) unsalted butter, melted and cooled slightly or melted coconut oil
½ teaspoon pure vanilla extract
¼ cup pure maple syrup, Grade A or Grade B
6 Tablespoons strawberry preserves, preferably no sugar added
½ cup dried strawberries, diced if very large (optional) or chocolate chips
optional toppings: fresh strawberry slice or streusel*
Instructions
Preheat oven to 400 degrees. Line a 6-cup muffin tin with unbleached parchment liners.
Combine the dry ingredients in a large mixing bowl. In a separate bowl or in a blender, whisk together the egg, buttermilk, melted butter, vanilla, and maple syrup. Pour into the dry mixture and stir until just combined. Gently swirl in the preserves and diced dried strawberries.
Divide the batter among the muffin liners and top with a slice of fresh strawberry or some streusel. Bake 22-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool on a rack.
This recipe only makes 6 muffins, but you can easily double all the ingredients to make 12. 1 Tablespoon raw honey 1 teaspoon water
Combine butter and flour in a small bowl mash together with a fork to combine. Add sugar, oats, and seeds to butter-flour mixture. Stir together honey and water and add to mixture. Combine well. Sprinkle each muffin with topping.
Recipe by Pamela Salzman at https://pamelasalzman.com/strawberry-jam-spelt-flaxseed-muffins/