BLUEBERRY FLAX MUFFIN

By Nicky

Ingredients

• 1/4 c. ground flax seeds (4 tbsp.)
• 1 3/4 C. whole wheat flour
• 1 c. flour
• 3/4 c. packed brown sugar
• 2 tbsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 c. fresh or frozen (do not thaw) blueberries
• 3 large beaten eggs
• 1 1/2 c. skim milk
• 1/2 c. unsweetened applesauce
• 1 tsp. vanilla
• pam

Details

Cooking time 258mins

Preparation

Step 1

Place oven rack in the middle position. Preheat 375 F. Place flax seed in a grinder and process until finely ground. Place the ground flax seed in a large bowl and whisk in the flours, brown sugar, baking powder, cinnamon and salt. Place the flueberries in a second bowl and coat with 2 tbsp. of flour mixture. Toss. Place the eggs, milk, applesauce and vanilla in a third bowl and whisk to combine. Add this mix to the flour mix and mix until just combined. Fold the blueberrkies into the batter. Spray a 12 slot muffin pan with pam. Spoon the batter into the pan. The batter shoudl come right up to the top of each slot.

Bake at 375 F for 25 minutes or until muffins spring back when gently touched in the center.

If made with whole wheat flour, brown sugar splenda, egg beaters and no flax on top THEN 1 MUFFIN is 145 cal, 8.5 carb, 6 pro, 1 3/4 fib., 1 fat