|"Live long and eat muffins."|
Not as fancy as a cake with its buttercream icing filling each crack and cranny. The muffin may be plain in comparison, but it is a delight to the taste buds with just a pat of fresh butter and a dab of home canned preserves.
Gigi's Hearty Blueberry Muffins
1/4 cup flaxseed meal
3/4 cup whole wheat pastry flour
1 cup white flour
1/2 cup raw sugar
1 and 1/2 cups blueberries
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup half and half
1/2 cup milk
2 and 1/2 tablespoons applesauce
1 and 1/2 tablespoons canola oil
1 egg, slightly beaten
extra sugar to top muffins
*Preheat oven to 400 F.
*In a large bowl, mix the flaxseed meal, whole wheat pastry flour, white flour, sugar, baking powder, and salt. Gently stir in blueberries to coat with flour mixture.
*In a small bowl, combine the milk, half and half, oil, applesauce, and egg. Mix well.
*Make a small indentation in the center of the flour mixture. Pour the milk mixture into the indentation all at once. Gently fold with a large spoon until all the dry ingredients are moistened. Be sure to not overmix the mixtures to prevent lumpiness.
*Spoon the batter into a large muffin tin that has been spayed with Pam and sprinkle tops with a little sugar.
*Bake 20-25 minutes, until golden brown.