Ingredients: |
Ingredients: Blueberry-Maple Muffins
From EatingWell: Summer 2004, The Essential EatingWell Cookbook (2004)
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Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter).
READER'S COMMENT:
"awesome with frozen blueberries(cheaper) and i switched the flours to more white for my kids. they devoured them! "
Recipe
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12 muffins
Active Time: 30 minutes
Total Time: 1 hour
NUTRITION PROFILE
Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |
View Our Nutrition Guidelines » INGREDIENTS
1/5 cup whole flaxseeds
1 cup whole-wheat flour
3/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup pure maple syrup
1 cup nonfat buttermilk, (see Tip)
1/4 cup canola oil
2 teaspoons freshly grated orange zest
1 tablespoon orange juice
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1 tablespoon sugar
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Directions: |
Directions:Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and cook at a very gentle bubble, stirring frequently, until the oats and rhubarb are tender, about 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir in sweetener to taste. Top with nuts |
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