Wednesday, January 30, 2013

Whole Wheat Blueberry Flax Muffins

Satisfying, healthy snack or breakfast for your whole family.
2 cups whole wheat flour
1 tablespoon baking soda
1/2 teaspoon salt
2 large eggs
4 tablespoons pure maple syrup or maple flavored agave nectar
1/2 cup sugar
1/2 cup oil (I used EVOO)
1 1/2 cups milk
1 cup fresh or frozen blueberries
1/2 cup flaxseed mill or wheat bran / germ
Preheat oven to 400*
Grease a 12 cup muffin tin or line with paper liners
Whisk together the flour, baking soda, and salt
In separate bowl, beat together eggs, maple agave, sugar, oil, and milk
Stir egg mixture into flour mixture
Fold in the berries and flaxseed mill
Fill the muffin cups 3/4 full
Bake for about 20 minutes or until golden brown
adapted from Lucinda Quinn's Mad Hungry