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Flaxseeds give these wholesome muffins a nutty taste (although you can substitute 3/4 cup rolled oats) and maple syrup provides the subtle sweetening.
- 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
- 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.
Tip: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Preheat the oven to 400 degrees F.
Coat 12 muffin cups with cooking spray.
Grind the flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon; whisk to blend.
Whisk the eggs and maple syrup in a medium bowl until smooth. Add the 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 the blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the 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 the edges and turn the muffins out onto a wire rack to cool slightly.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
207 calories; 8g total fat; 1g total saturated fat; 36mg cholesterol; 185mg sodium; 29g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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