Flaxseeds give these wholesome muffins a nutty taste (although you can substitute 3/4 cup rolled oats) and maple syrup provides the subtle sweetening.
|Prep Time:||30 minutes|
|Ready in:||1 hour|
|Yield:||1 dozen muffins|
|Ease of Prep:||Moderate|
|1/3 cup whole flaxseeds (see Ingredient note)|
|1 cup whole-wheat 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 (see Tip)|
|1/4 cup canola oil|
|2 teaspoons freshly grated orange zest|
|1 tablespoon orange juice|
|1 teaspoon vanilla extract|
|1 1/2 cups fresh blueberries|
|1 tablespoon granulated sugar|
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon; whisk to blend.
- Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended. Add to the flour mixture and mix with a rubber spatula just until dry ingredients are moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle tops with granulated sugar.
- Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.
You can use buttermilk powder in place of fresh buttermilk.
Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1
Ingredient note: Flaxseeds, valued as a source of omega-3 fatty acids and fiber, can be found in the natural-foods section of large supermarkets and health-food stores. You must grind the seeds for your body to absorb the benefits.
Health Advantages: low calorie, low sat fat, low sodium, heart healthy, healthy weight.
|Servings Per Recipe: 10|
|Amount Per muffin|
|Calories:||207 cal||Carbohydrate Servings:||2|
|Carbohydrates:||29 g||Dietary Fiber:||4 g||Cholesterol:||36 mg|
|Fat:||8 g||Sodium:||185 mg||Saturated Fat:||1 g|
|Protein:||5 g||Potassium:||122 mg||Monounsaturated Fat:||3 g|