Flax Seed Muffin-Top Breakfast Sandwiches

flax muffins made into egg sandwich
Flax Seed Muffin-Top Breakfast Sandwiches

FLAX SEED MUFFIN-TOP BREAKFAST SANDWICHES

These muffin-tops are my own creation. We love them at our house. Sometimes we simply toast them and eat them plain.

FOR THE MUFFINS:
1 cups all-purpose flour,
1 cup ground flax seeds
1 Tablespoon baking powder

½ tsp salt
1 cup whole milk
1/3 cup molasses
1 teaspoon vanilla extract
1 large egg
2 Tablespoons vegetable oil

TO MAKE 4 SANDWICHES:
8 Muffin-Tops
mustard
4 slices provolone cheese
lettuce

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease two muffin-top baking pans, or use two cookie sheets each arranged with 6, 4-inch greased baking rings with the thick rim up.

2. Mix together dry ingredients. In separate bowl, mix wet ingredients. Mix the two together just until moistened. Do not over mix. Divide batter by spoons full between all 12 rings, a scant 1/4 cup in each ring. They will not look full enough, that’s okay. Bake for 15 minutes. (The sides will have pulled away from the rings.) Remove from oven and let cool.

3. To make Muffin-Top Breakfast Sandwiches: Warm muffin-tops in a toaster. Fry eggs, breaking the yolks. Spread half the muffin tops with a very thin coating of mustard and place an egg on top of each. Place a slice of provolone cheese on each of the other muffin tops, add lettuce and put together. Muffin-tops can be made ahead and frozen

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