Tuesday, March 20, 2012

Gigi's Hearty Blueberry Muffins

"Live long and eat muffins."
I made these delicious blueberry muffins for my family recently.  They are without a doubt the most delicious muffins I have ever created!  No kidding!  Hearty, moist, and healthy... I hardly know what more you could ask for from the likes of this humble, little muffin.


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.

My family was in muffin heaven from the patriarch, my dad, who polished off three muffins over the course of breakfast to the youngest, my 21 year old son, who kept right up with Boppa in the muffin eating extravaganza!  Not for the faint of heart, this muffin is a belly filler after one and packs a whallop of whole food goodness from its flaxseed to its whole wheat pastry flour and everything that follows to create these little mouthfuls of deliciousness.  If you are looking for a delicious, inexpensive breakfast food, try blueberry muffins!

Scrumptious......


Gigi's Hearty Blueberry Muffins
Ingredients:
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

Instructions:
*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.

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