Whole Wheat Blueberry Muffins

submitted by butterflydog

1 cup whole wheat flour or whole wheat pastry flour
3/4 cup golden flaxseed meal ( not seeds ) or if you prefer 3/4 c white
flour
1/2 cup brown sugar ( or Splenda sugar substitute )
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp apple pie spice ( may use allspice )
1/2 tsp salt
1 cup buttermilk ( or fat free yogurt )
2 Tbsp vegetable oil ( I use olive )
2 Tbsp unsweetened applesauce
1 egg, fork beaten
1 cup fresh or frozen blueberries

I made these muffins twice first using the brown sugar and then the
Splenda sugar substitute. Both came out equally well. I prefer using the
flax seed meal for nutritional value. Preheat oven to 400F Grease
standard muffin size tin or use paper or silicone inserts. Combine all the
dry ingredients. Combine the wet ingredients. Stir both mixtures to
combine well but do not overmix. Fold in the blueberries. Fill tins 3/4
full. Bake until firm and golden about 20 to 30 minutes. Transfer pan to
rack to cool slightly and then carefully remove muffins to cooling rack
to cool completely. Serve warm or room temperature. May be frozen.

Note: there is no baking soda in the recipe. If you can't find whole wheat
pastry flour, just whirl your whole wheat flour in a food processor to a
finer consistency.

Yield: approx 8 to 10 muffins


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