I have not tried either of these recipes, but they look pretty good. Maybe not the absolute most healthy muffins (I found even more healthy recipes, but you probably would be eating them all by yourself), but a good start. I have baked with whole-wheat pastry flour and have found it to be less heavy than regular whole-wheat flour, so that is my tip of the week. I found it at the health food store and I really liked it. I make breakfast cookies with it; they are healthy for the kids but seems to satisfy their sweet tooth. I will post that recipe later. You could use your huckleberries for these cookies I would bet.
Blueberry Muffins
• 1½ cups all-purpose flour
• 2/3 cup whole wheat flour
• ½ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fat free milk
• 1 large egg, lightly beaten
• 3 tbsp butter, melted
• 2/3 cup no sugar added apple sauce
• 1 cup blueberries, fresh or frozen
• Cooking spray
Directions
Preheat oven to 400 degrees. In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt. In a medium bowl combine fat-free milk, egg, butter and apple sauce. Add the milk mixture to the flour mixture and stir until moist. Fold in blueberries. Spoon the batter into 12 muffin cups coated with cooking spray. Bake for 20 minutes or until muffins spring back when lightly touched. Makes 12 servings. 3 points per serving.
Whole Wheat Blueberry Pancakes
3/4 cup whole wheat flour
1/4 cup Flax seed meal
1 teaspoon sugar
1/8 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons canola oil
3/4 Cup frozen blueberries, plus 1 Cup for garnish
1 Cup warm pure maple syrup
Directions:
Stir together the flour, flax seed meal, sugar, cinnamon, nutmeg, baking powder, baking soda and salt. Stir in the the egg, buttermilk and canola oil until just combined. Stir in the blueberries. Pour the batter onto a greased hot skillet and cook about 2 minutes per side or until browned and cooked through. Serve with extra blueberries and pure maple syrup. Makes 12 4-inch pancakes.
3 comments:
Thanks Rach. They both look yummy! I've never used flax seed before but I've seen it in a bunch of recipes. I'll have to go hunt some down.
I use ground flax seed. I even buy it at Wal-Mart. I think you are supposed to put it in the fridge after you open it. I like it in breads, etc. but not as much on cereal, like oatmeal, but I can eat it if I have to. It is so good for you though, so it is worth it if you can sneak it in.
My neighbor used to put flax seeds in her chocolate chip cookies. I have to say they weren't my favorite but they were alright. YOu have to get used to their flavor but I have also heard that they are really good for you.
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