Ingredients

• 3 cups Gluten Free All Purpose Baking Flour
• 2-1/4 cups Evaporated Cane Sugar
• 1-1/2 tsp Baking Powder
• 1 tsp Sea Salt
• 1-1/2 cups Canola Oil
• 3 Eggs (large-sized)
• 2-1/4 tsp Almond Extract
• 1-1/2 cups Soy Milk (vanilla flavored or cow's milk)
• 5 Tbsp Organic Chia Seed

Instructions

1. Preheat oven to 350°F.
2. Mix dry ingredients together.
3. Whisk eggs and add oil, soymilk and almond extract, and mix until incorporated. Add liquid ingredients to dry ingredients and mix with a spoon until smooth. Stir in chia seeds.
4. Fill foil baking cups of muffin tins ¾ full. Bake at 350°F for 30 minutes.
   
   
   
   Makes 26 muffins.