Muffins are my very favorite snack. Actually so are cakes, but I like the fact that I can eat them individually and if they are baked with whole wheat flour or any other type of grainy flour, they “stay” with me and I really don’t need to eat 2 or 3 of them. Not that I follow this rule closely, lol.
You can find them everywhere, it is so tempting I prefer to bake mine, out of scratch and make it a big treat. Specially for the evening snack, goes wonderful with my night tea!
This is a melt in your mouth healthy recipe and another prove that anything taste better with maple syrup!
And before I forget, one batch is never enough. Give it a try and let me know!
1/3 cup grinded flaxseed
1 cup whole wheat flour ( I use the soft whole wheat, available at Bulk Barn)
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup maple syrup
1 cup buttermilk *
1/4 cup canola oil
2 tsp grated orange zest
1 tsp orange juice
1 tsp vanilla
1 1/2 cup fresh blueberries
1 tbs granulated sugar
Pre heat oven to 400F and coat 12 muffin cups with cooking spray.
Mix all the dry ingredients together.
Whisk eggs, buttermilk, maple syrup, oil, vanilla, orange zest and orange juice until blended. Add to the flour mixture and mix just until dry ingredients are moist, folding the berries. Scoop the batter in the muffin cups and sprinkle tops with granulated sugar.
Bake the muffins for 15 to 25 min, until tops are golden. Let it cool for 5 min.
* or 1 cup milk mixed with 1 tbs lemon juice
written by Raquel Boyes