Friday, April 4, 2008
Blueberry-Flaxseed Muffins (Dairy Free)
It's been forever since I've posted a new recipe. Sorry folks, I've been sticking with the good old standbys you already see listed! :) I did, however, make try out these muffins last weekend with the boys. We all loved them! The boys really enjoyed topping them with sugar - they thought that was spectacular!
I got this from my new favorite cookbook, "Cooking for Health & Flavor", and it's on page 67.
1/2 cup milled flaxseed
1 cup whole wheat flour
3/4 cup plus 2 Tbsp all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 egg white
2/3 cup packed light brown sugar
1 cup buttermilk substitution
3 Tbsp canola oil
1 Tbsp orange juice
1 tsp vanilla extract
1 cup fresh blueberries, rinsed, patted dry
1 Tbsp sugar for tops (or however much your kids put on top - mine used much more than a Tbsp!)
(The recipe also calls for 2 tsp grated orange peel, but I didn't feel like grating the orange so I left it out.)
Heat oven to 400. Coat 12 muffin cups (or the muffin pan) with nonstick cooking spray. If you will be using the substitution, start it first.
Now, the original recipe says to mix all the dry stuff first (except the brown sugar) in one bowl and the wet stuff with the brown sugar in another. As usual, I just threw it all in my kitchenaid stand mixer (without the blueberries) and let it do the work of mixing it all. Then I folded the blueberries in by hand.
Scoop batter into muffin cups. Sprinkle tops with sugar.
Bake 18-22 minutes or until lightly browned and tops spring back when touched lightly. Loosen edges; turn muffins out onto wire rack to cool slightly.