Maple Blueberry Muffins 1/3 c whole flaxseeds (see Ingredient note) 1 c whole-wheat flour ¾ c cup plus 2 tablespoons all-purpose flour 1 ½ tsp baking powder ½ tsp baking soda ¼ tsp salt 1 tsp ground cinnamon 2 large eggs ¼ c pure maple syrup ¼ c maple Syrup Balsamic Vinegar 1 c buttermilk (see Tip) ¼ c Butter Olive Oil 2 tsp freshly grated orange zest 1 T orange juice 1tsp Vanilla Balsamic Vinegar 1 ½ c fresh blueberries 1 T granulated sugar Ingredient Note: Flaxseeds 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: Make "sour milk": mix 1 tablespoon blueberry balsamic vinegar to 1 cup milk. Preheat oven to 400 degrees 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 &maple balsamic in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla balsamic; 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.
Posted on: Tue, 16 Jul 2013 16:37:46 +0000
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