This recipe comes from the Driscoll Berry Web Site - sign up for discount coupons on their site.
The trio of flaxseed, whole what flour and blueberries give these muffins a mighty nutritional punch.
In baked goods, flaxseed adds tenderness and moisture and replaces some of the added fat. Over-stirring muffin batter tends to cause peaked tops. Use a flexible spatula or wooden spoon to combine wet and dry ingredients, and gently fold in the berries to avoid crushing.
Prep Time: 10 minutes
Cook Time: 18 minutes
Makes: 12 servings
1 cup wheat flour
3/4cups flour
2/3 packed brown sugar
1/3 cup flaxseed meal
1/3 cup raw wheat or oat bran
1 1/2tsp. baking powder
1/2tsp. baking soda
1/4tsp.salt
1 cup lowfat vanilla yogurt
2 Tbsp. canola or vegetable oil
1/4 cup orange juice or water
2 large eggs
1pkg. (6 oz) Driscoll’s Blueberries
Preheat oven to 400°F.
Line 12 muffin cups with papers or coat with cooking spray.
Combine dry ingredients (whole wheat flour through salt) in a large bowl; stir well.
Stir together yogurt, oil, eggs and juice or water in a small bowl.
Add to dry mixture; stir to nearly blend wet and dry ingredients.
Fold in blueberries just until batter is completely moistened.
Divide batter between prepared muffin cups.
Bake 18 minutes or until golden brown and pick inserted in center comes out clean.
Remove muffins from pan and cool on wire rack.
