Thread: Berry Muffins

Raspberry, strawberry, blueberry, blackberry--choose any berry you want. You can't go wrong with these healthy, tasty muffins.


Minutes to Prepare: 15
Minutes to Cook: 15
Number of Servings: 12


Ingredients


1 T flax seeds
1 c berries
1 c quick oats
1 c lowfat buttermilk
1 c whole wheat flour
1 t baking powder
1/2 t baking soda
1 t salt
1 whole egg
1/4 c unsweetened applesauce
3/4 c brown sugar
1 t vanilla extract




Tips


Strawberries are full of antioxidants and fiber. Buy organic when possible, and when they're in season, freeze them in large batches for use throughout the year. You can use frozen strawberries in this recipe, but thaw them and reserve the juice (use it in a smoothie or add to a glass of water for a treat).
NOTE: Be sure to grind the flax seed to get the full health benefits. Your body can't break down whole flax seeds, and they pass through undigested.




Directions


Preheat oven to 375 degrees. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Hull (remove the leaves) and chop the strawberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, use a handheld mixer to beat the egg, applesauce, and brown sugar for 3 minutes at medium speed. Add the vanilla and combine. Blend in the oat-buttermilk mixture. Stir in the flour mixture just to combine. Try not to overwork the mixture. Fold in the strawberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.