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Blueberry-Maple Muffins
Source: Eating Well

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.

Rating:
Prep Time: 30 minutes
Cook Time: 60 minutes
Difficulty: Difficult

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Blueberry-Maple Muffins
0 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/4 tsp  salt
1 tsp  ground cinnamon
0 1/4 cup  canola oil
1 tbsp  orange juice
1 tsp  vanilla extract
0 cup  fresh blueberries
Directions
  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. 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.
  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. Sprinkle tops with granulated sugar.e 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.

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