These muffins are light, with a rich, buttery flavor.

2 1/4 cups All Purpose Gluten-Free Flour (we use Bob’s Red Mill)
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup non dairy milk (we use unsweetened soymilk, just organic soybeans and water)
2 Tablespoons apple cider vinegar
2 Tablespoons ground flax seeds
4 Tablespoons water
1 Tablespoon soy lecithin granules (optional – this gives the muffin a richer, buttery flavor)
1/2 cup brown sugar
1/2 cup water
1 cup pecans, chopped (You may substitute any nut, seed or dried fruit)

Preheat oven to 350^oF. Recipe makes 12 muffins. Prepare muffin tins by lightly greasing with oil, shortening or vegan butter or line with paper muffin cups. 

1. In a large bowl mix together flour, baking powder, baking soda, cinnamon, and nutmeg.
2. In a small bowl mix the non dairy milk with vinegar. This is the plant-based version of buttermilk.
3. In a separate bowl mix together flax seeds and 4 tablespoons water. Add in the soy lecithin. Beat the ingredients together with a fork. (This is the plant-based version of an egg.) Mix in the brown sugar and then the water and non dairy milk/vinegar.
4. Add the wet ingredients to the dry and mix well. Stir in the chopped pecans.
5. Spoon about 1/3 cup of batter into each muffin cup.
6. Bake for 35 minutes until muffins are firm.
7. Remove from oven. Let cool. Remove the muffins from the tin, place in a basket and serve with your favorite spreads.