1 cup plus 1 tbsp wholewheat flour
1/3 cup honey (I added 1/4 cup honey and realized it wasn't too sweet)
1/4 cup extra light olive oil
2 tbsp flaxseed powder (I am substituting 2 eggs with 2 tbsp flaxseed powder)
1/4 cup milk
1 tsp vanila extract
2 tbsp candied citrus peel chopped (optional)
1 tsp baking powder
1/2 tsp baking soda
2 tsp mixed spice
1 tsp or more ground cinnamon for sprinkling
Take 6 tbsp room temperature water and dissolve the 2 tbsp flaxseed powder. Let it stand for 3-5 minutes.
In a bowl, beat the honey and oil till smooth and creamy. Add the vanila and stir. Now mix the flaxseed mixture, which would become gooey by now, and stir well till incorporated. Now fold in the 1 cup flour mixed with the baking powder and baking soda and stir till no lumps remain. Add the milk and add the remaining 1 tbsp flour. Mix well. You may add another 1/2-1 tbsp flour if you find the batter too runny which should otherwise be lumpy and drop consistency. Add the chopped citrus peel and mixed spice and stir well till combined.
Pre-heat the oven at 180 degree celsius. Line a muffin tray with liners and drop spoonfuls of the batter till 3/4 full. The batter rises beautifully and so leave enough space for the muffins to rise.