Blueberry Muffins with Flaxseed Meal
- Number of Servings: 12
Ingredients
2 cups all purpose flour1/4 cup whole flax meal1 1/2 teaspoon baking soda1/2 teaspoon of salt1/4 cup unsalted butter, at room temprature1/2 cup packed light brown sugar2 teaspoons vanilla extract3/4 cup of lowfat buttermilk1 1/2 cups blueberries, fresh or frozen
preheat the oven to 375. Grease a muffin tin or line it with papers and grease the papers.
Whisk or Sift together the flour, flax meal, baking powder, bakcing soda and salt.
In a separate bowl, beat the butter and sugar until creamy
Scrape the bottom and sides of the bowl then add the eggs one at a time, beating well after each addition
Add the vanilla and buttermilk and mix again, the batter may look a bit curdled; that's ok
Add the dry ingredients, mixing until the batter smooth. Fold in the Berries by hand
Scoop the batter in the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here.
Bake the muffins for 20 to 25 mins until a knife inserted into the center of one comes out clean. Remove them from the oven, cool in the pan for 5 mins then transfer the muffins to a rook to finish the cooling.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DERBYGIRL76.
Whisk or Sift together the flour, flax meal, baking powder, bakcing soda and salt.
In a separate bowl, beat the butter and sugar until creamy
Scrape the bottom and sides of the bowl then add the eggs one at a time, beating well after each addition
Add the vanilla and buttermilk and mix again, the batter may look a bit curdled; that's ok
Add the dry ingredients, mixing until the batter smooth. Fold in the Berries by hand
Scoop the batter in the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here.
Bake the muffins for 20 to 25 mins until a knife inserted into the center of one comes out clean. Remove them from the oven, cool in the pan for 5 mins then transfer the muffins to a rook to finish the cooling.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DERBYGIRL76.
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 5.8 g
- Cholesterol: 42.0 mg
- Sodium: 243.0 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 1.8 g
- Protein: 4.3 g
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