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Sunday, October 16, 2011

whole-grain blueberry muffins

i've been dying to make this recipe from one of the latest Real Simple magazines, and i decided that this lovely Sunday afternoon would be just the time--one last hurrah before school starts back tomorrow. yes, baking blueberry muffins is a "hurrah" for me, especially when my house smells like a creamy pumpkin (thank you, Mom, for the trip to b&bw), when i know there's a fall breeze outside, when i've been off work for 4 days, and when i have a don chaffer genius playlist playing. oh, and i'm drinking a cup of tea. yes, these are the hurrahs i most long for these days.

here's the recipe:

1 1/4 c whole wheat flour
1 c old-fashioned rolled oats
1/4 c flaxseed meal*
1/4 c pecans
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt**
1 c plain low-fat yogurt
1/2 c packed light brown sugar
3 tbsp unsalted butter, melted
1 tbsp grated orange zest***
1/4 c orange juice
1 large eg
2 c fresh blueberries or one 8-oz bag frozen blueberries

*i didn't feel like a trip to trader joe's for one i left this out
**i didn't notice the kosher part...i used iodized
***my orange went bad before i could make the i left this out

Heat oven to 375 F. Line a standard 12-cup muffin tin with paper liners (or these supercool silicone ones like i just got and used for the first time today).

In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
In a large bowl, whisk together the yogurt, sugar, butter, orange zest, orange juice, egg and vanilla.
Add the flour mixture and mix until just incorporated (do not overmix). Fold in the blueberries.
Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22-25 minutes.
Enjoy! I suggest with a cup of tea :)

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