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New England Blueberry Muffins

Natural.Foodie's picture
Ingredients
  Whole wheat pastry flour 375 Milliliter (1 1/2 Cups)
  Baking powder 2 1⁄2 Teaspoon
  Wheat germ 125 Milliliter (1/2 Cup)
  Bran 125 Milliliter (1/2 Cup)
  Lecithin granules 30 Milliliter (2 Tablespoons)
  Walnuts 250 Milliliter (1 Cup)
  Blueberries 250 Milliliter (1 Cup)
  Buttermilk/Yogurt 175 Milliliter (3/4 Cup)
  Eggs 2 , beaten
  Maple syrup 80 Milliliter (1/3 Cup)
  Sesame tahini 15 Milliliter (1 Tablespoon)
Directions

GETTING READY
1. Lightly grease 12 cup muffin tray
2. Preheat the oven to 400°F (200°C )

MAKING
3. In a large bowl, mix together first 7 ingredients.
4. In a smaller bowl, combine remaining ingredients and beat or whisk until well blended.
5. Pour the liquid ingredients into the dry ingredients and stir quickly just until wetted.
6. Spoon the thick lumpy batter into the muffin cups, filling each 3/4th full (about 2 tablespoons)
7. Bake immediately in a preheated oven for 20 to 25 minutes, or until puffed and golden on top.
8. Remove from oven and invert onto a wire rack to cool.

SERVING
9. Serve the muffins warm for breakfast or as an evening snack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
12

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