Whole-grain blueberry muffins
1 1/4 cup whole-wheat flour, spooned and leveled
1 cup old-fashioned rolled oats
1/4 cup flaxseed meal (found in natural section of Save-On)
1/4 cup pecans
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plain low-fat yogurt
1/2 cup packed light brown sugar
3 tbsps unsalted butter, melted
1 tbsp grated orange zest, plus 1/4 cup orange juice
1 large egg
1 tsp pure vanilla extract
2 cups fresh blueberries or one 8oz bag frozen blue berries
1. Heat oven to 375F. Line a standard 12 muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
2. In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries
3. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the centre does out clean, 22 to 25 mins.
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