Lemon Orange Muffins

Created by Amy Hinrichs
Makes 12 average size muffins

o 1/2 cup almond milk
o 1 teaspoon balsamic vinegar

o 1 teaspoon lemon juice
o 1 tablespoon ground flax seed
o 3 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 2 teaspoons baking soda
o 2 teaspoons baking powder
o Zest of one orange
o Zest of one lemon
o 8 seedless Medjool dates or 16 smaller dates
o 2 teaspoon vanilla extract
o 1 cup unsweetened applesauce

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Measure out the milk and add the balsamic vinegar and lemon juice. Let the mixture sit for at least 5 minutes so it will “sour”.
3. Mix the flax seed and water. Let the mixtures sit until it thickens.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
6. Add the sorghum flour, baking soda, baking powder, and zest from the orange and lemon to the mixing bowl. Mix just a couple of seconds until all ingredients are incorporated.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.

8.  Add 1/2 cup applesauce to the dates, and process until the dates are well broken up.   
9. Add the flax seed, vanilla, and other 1/2 cup applesauce to the food processor. Run the food processor until all the ingredients form a smooth mixture.

10.  While it is running, pour the milk in.
11. Mix the wet ingredients into the dry. You just want them incorporated. Do not over mix.
12. Divide the dough evenly into the muffin tins
13. Cook 15-20 minutes until the top is firm.
14. Let the muffins sit in the pan for 5-10 minutes than turn out on to a wire rack.