This is a muffin recipe I've used for years and it comes out of my "The Essential Eating Well Cookbook". It calls for whole flaxseeds, but I've never used them.
1/3C. Whole flaxseeds
1C. Whole wheat flour
3/4C. plus 2T. Unbleached, all-purpose flour
1 and 1/2t. Baking powder
1/2t. Baking soda
1/4t. Salt
1t. Ground Cinnamon
2 Large Eggs
1/2C. Pure maple syrup
1C. Buttermilk
1/4C. Canola oil
2t. Freshly grated orange zest
1T. orange juice
1t. Vanilla extract
1 and 1/2C. Fresh blueberries
1T. granulated sugar
1. Preheat oven to 400 degrees. Coat 12 muffin cups with cooking spray (or use liners).
2. Grind flaxseeds (if using) in a spice mill 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.
3. 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 (I use an ice cream scoop). Sprinkle tops with granulated sugar.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15-20 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly. Yield: 1 doz. muffins
PER MUFFIN: 207 CALORIES; 8 G FAT; 36 MG CHOLESTEROL; 29 G CARBOHYDRATE; 5 G PROTEIN; 4 G FIBER; 185 MG SODIUM.
NOTE: If you don't have buttermilk, make your own "sour milk"; mix 1T. lemon juice or vinegar to every cup of milk.
Also, flaxseed meal can be used in place of the whole flaxseed. Just add a tablespoon or two.
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