Lemon Cream Flax Muffins
makes 12 muffins
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/3 cup ground flaxseed
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon lemon extract, emulsion or essential oil
6 tablespoons butter, melted and cooled
1 cup cream
1/4 cup milk
zest of 3 lemons
Preheat oven to 350 degrees F. Line a muffin tin with liners.
In a bowl, combine flour, salt, soda and flaxseed, then mix well to combine. Set aside.
In a large bowl, whisk sugar and egg until smooth. Add in 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 (in the second picture). 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, mix glaze, and as soon as they come out of the oven, drizzle glaze over top. These are best served warm, straight from the oven.
Lemon Cream Glaze
1 cup powdered sugar
1 tablespoon lemon zest
1/2 teaspoon lemon extract, emulsion or essential oil
1/2 teaspoon vanilla extract
2-3 tablespoons cream
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.