Friday, June 10, 2005

Blueberry-Maple Muffins

Blueberry-Maple Muffins (Adapted from Eating Well)

1/3 cup whole golden flaxseeds, ground fine with a coffee grinder
1 cup whole wheat pastry flour
3/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup pure maple syrup
1 cup buttermilk
1/4 cup canola oil
2 teaspoons freshly grated orange zest
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 1/2 cups blueberries
2 tablespoons raw sugar

Preheat oven to 400

In a large bowl, whisk together ground flaxseeds, flours, baking powder, baking soda, salt and cinnamon.

In a medium bowl, whisk together eggs and maple syrup. Add in buttermilk, oil, orange zest, orange juice and vanilla - whisk until blended.

Add the wet ingredients into the dry and fold together just until combined. Gently fold in the blueberries. Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with cooking spray. Sprinkle tops with the raw sugar.

Bake for 15 to 25 minutes, until a toothpick comes out with a few moist crumbs attached. Remove from the oven and let cool slightly for 5 minutes. Carefully remove muffins to a wire rack and cool completely.

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  1. Those blueberry muffins look yummy and sound healthy. I tried making blueberry muffins with 1:1 ratio of white flour to whole wheat flour, and I don't think I like them as much as using white flour only. Some things do taste better with whole wheat flour or you don't even notice it in them, like in oatmeal chocolate chip cookies--yum!

    - 21-year-old Torontonian

  2. Anon - have you tried using Whole wheat pastry flour? It is much lighter than regular whole wheat and produces better results in baking.