It's has been forever since I have blogged on here. Now that the twins are 2 I'm not sure if I find myself in the kitchen more or less? It certaintly is harder trying to bake with all three girls awake, everyone grabs a stool and tries to help out. I can imagine how some people think that is 'sweet', but for someone who likes to be organized and clean it definatly can be a challenge.

I guess it's just something I have to get over. In January my eldest daughter turned 4, she has been helping me bake since she was 2. For her birthday we gave her a special baking set with her own apron. She loves it so much and uses it every time we bake together.

I really do enjoy spending time in my tiny kitchen cooking and baking new recipes. It's such a joy and stress reliever somedays. I am hoping to blog more this year when I can find them time.

Enjoy!

Fabulous Flax Muffins - Epicureized!

Ingredients
•1-1/2 cups ground flaxseed
•1/2 cup whole-wheat flour
•1/2 cup all-purpose flour
•1/2 cup brown sugar
•4 tspVE baking powder
•1 tsp VE cinnamon
•1/2 tsp VE nutmeg
•1/2 tsp VE sea salt
•1-1/2 cups milk
•2 tbsp olive oil
•1 egg
•1 tsp (1/2 tsp) VE Tropical Fruit Dip Mix
•1/2 tsp VE vanilla
•1-1/2 cups VE Cherries & Berries (or raisins)

1.Preheat oven to 350F. Grease muffin pan with butter or line with paper cups. In a large bowl, stir flaxseed with whole-wheat and all-purpose flours, sugar, baking powder, cinnamon, nutmeg and salt until evenly blended. In a medium-size bowl, whisk milk with oil, egg, fruit dip mix and vanilla just until blended. Pour milk mixture into flour mixture and stir just until combined. Stir in cherries and berries.

2.Spoon batter into each muffin cup, bake for about 25 minutes. Let stand for 5 minutes before removing from cups. Muffins are delicious served warm and spread with strawberry jam. Or cool completely and store in an airtight container at room temperature up to 2 days. Muffins can also be frozen for up to 2 weeks