Blueberry Flax Muffins
by Claire Criscuolo, RN

These delicious, lightly sweetened muffins are bursting with healthful blueberries, yogurt, and organic flax seed. Pair them with a smoothie at breakfast, a bowl of soup or salad at lunch, or as a wonderful snack. 

Makes 12

1       Cup  whole wheat flour
1 ½    Cups unbleached all purpose flour
1/4      Cup plus 1 tablespoon natural cane Turbinado sugar
1/4      Teaspoon sea salt
1/4     Teaspoon baking soda
1 ½     Teaspoons baking powder
1        Teaspoon cinnamon
1/4     Cup Spectrum Essentials Ground Organic Essential Flaxseed
1        Tablespoon freshly grated lemon zest
2        Eggs
1/4     Cup Spectrum Naturals Organic Toasted Walnut Oil
1 1/4   Cups plain low-fat yogurt
1        Cup fresh or frozen blueberries

Center the oven rack. Preheat the oven to 400 degrees. Measure the flours, sugar, salt, baking soda, baking powder, and cinnamon into a bowl, then sift this into another bowl. Stir in the Spectrum Essentials Ground Organic Essential Flaxseed and the lemon zest. Into  a separate bowl, break the eggs, measure the Spectrum Naturals Organic Toasted Walnut Oil, and the yogurt. Whisk well to combine. Add the liquid to the dry ingredients, all at once, using a rubber spatula to scrape the bowl. Stir the ingredients together, using a wooden spoon, until completely mixed, but do not beat or the muffins will be tough. Stir in the blueberries, gently but thoroughly. Spray a 12 muffin tin with Spectrum Canola Spray. Measure approximately 1/3 cup of batter into each prepared muffin tin. Bake in the preheated oven for 20 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins and arrange onto a platter. Serve warm or at room temperature with Spectrum Spread if desired.

Copyright, Claire Criscuolo, RN, 2004