Monday, 17 August 2009

Whole Grain Blueberry Muffins

I am of the belief that blueberry is the finest of muffins. Muffins can be sneaky though, the ones you get at the local cafe might as well be cake. As delicious as they are, they are by no means healthy. These muffins are healthy and delicious. So go ahead, have two.

Whole Grain Blueberry Muffins
The Laurel's Kitchen Bread Book (A wonderful book full of whole grain recipes)
1 cup blueberries
1/4 cup whole wheat pastry flour
1 cup whole wheat pastry flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup wheat germ
3 tbsp oil
1/4 cup brown sugar
1 egg, lightly beaten
3/4 cup milk
Preheat oven to 375F.
Grease a 12-cup muffin tin.
Wash and drain the berries. Sprinkle with the 1/4 cup flour and let them sit while you prepare the batter.
Sift together the remaining flour, baking powder, salt, and cinnamon. Add the wheat germ.
Beat the oil and sugar and egg until smooth. Add the milk and dry ingredients, stirring just enough to mix somewhat, and then fold in the berries. Spoon into muffin cups - fill them nearly full - and bake for 15 to 20 minutes or until a toothpick inserted in the center of one muffin comes out clean.