Price Chopper Recipes
http://PCN.webstophq.com/Recipes/Detail/30334/
Blueberry-Maple Muffins
Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter).
Yield: 12 muffins
Preparation Time: 1 hour
Ingredients
| 1/5 | cup | whole flaxseeds | |
| 1 | cup | whole-wheat flour | |
| 3/4 | cup plus 2 Tabl | all-purpose flour | |
| 1 1/2 | teaspoons | baking powder | |
| 1 | teaspoon | ground cinnamon | |
| 1/2 | teaspoon | baking soda | |
| 1/4 | teaspoon | salt | |
| 2 | large eggs | ||
| 1/2 | cup | pure maple syrup | |
| 1 | cup | nonfat buttermilk (see Tip) | |
| 1/4 | cup | canola oil | |
| 2 | teaspoons | freshly grated orange zest | |
| 1 | Tablespoon | orange juice | |
| 1 | teaspoon | vanilla extract | |
| 1 1/2 | cups | fresh blueberries | |
| 1 | Tablespoon | sugar | |
Nutrition Facts
Yield: 12 muffins
Approximate Nutrient Content per serving:
| Calories: | 209 | |
| Calories From Fat: | 72 | |
| Total Fat: | 8 | g |
| Saturated Fat: | 1 | g |
| Cholesterol: | 36 | mg |
| Sodium: | 187 | mg |
| Total Carbohydrates: | 30 | g |
| Dietary Fiber: | 3 | g |
| Protein: | 6 | g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend.
Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.
Tip:
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make sour milk: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Price Chopper Recipes
http://PCN.webstophq.com/Recipes/Detail/30334/
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