Just a very nice muffin for breakfast!
1. Preheat oven to 400F. Coat 12 muffin cups with cooking spray.
2. 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, baking soda, salt and cinnamon; whisk to blend.
3. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended. Add to the flour mixture and mix with a rubber spatula just until dry ingredients are moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle tops with granulated sugar.
4. 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.
You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Ingredient note: Flaxseeds, valued as a source of omega-3 fatty acids and fiber, can be found in the natural-foods section of large supermarkets and health-food stores. You must grind the seeds for your body to absorb the benefits.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (1800g) | ||
Recipe Makes: 1 | ||
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Calories: 3346 | ||
Calories from Fat: 1235 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 137.2g | 183 % | |
Saturated Fat 24.3g | 121 % | |
Monounsaturated Fat 57.4g | ||
Polyunsanturated Fat 41.6g | ||
Cholesterol 2124.8mg | 654 % | |
Sodium 2174.1mg | 75 % | |
Potassium 3150.5mg | 83 % | |
Total Carbohydrate 422.9g | 124 % | |
Dietary Fiber 43.2g | 173 % | |
Sugars, other 379.6g | ||
Protein 121.6g | 174 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3346
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