whole wheat blueberry muffins, whole wheat muffins, milk and sugar sisters, milk and sugar, michelle stroebe, michelle stroebe blog

Ok, I admit – I’m embarrassed to be posting yet another muffin recipe, but I LOVE them!  Making muffins on a Sunday evening so that I can have a quick and healthy breakfast during the week makes me very happy.  This recipe is an adaptation of several great muffin recipes.  As always, I shred carrots into the batter to get in an extra veggie serving and I use whole wheat and flax seed (crushed) in this recipe for the added nutrition benefits (healthy fats, fiber, vitamins, and minerals).  This recipe makes 12 muffins that will keep 4-5 days in an air-tight container.  They freeze really well, so you can easily double the recipe and defrost for a quick breakfast!

These are really great with raspberries as well, if you have them!

1 1/2 Cup whole wheat pastry flour

1/4 cup flax seed meal (crushed)

1/2 Cup sugar

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 tsp grated lemon zest (optional)

2-3 carrots, shredded

1/4 cup lemon juice (optional)

1 tsp vanilla

1 egg

1 Cup LF milk (or 1/2 cup milk + 1/2 cup yogurt)

1/3 cup oil

1 1/2 Cups blueberries (about 7 ounces)

Preheat oven to 375°F with rack in middle. Butter muffin pan.  Whisk together flour, sugar, baking powder, cinnamon, salt, and lemon zest in a large bowl.  Shred carrots into a medium bowl, and add egg, milk, oil, lemon juice, and vanilla. Mix well.  Add wet ingredients to dry ingredients and stir with a rubber spatula until just combined. Carefully mix in blueberries and divide batter among muffin cups. Bake 18-20 minutes, or until golden brown.

whole wheat blueberry muffins, whole wheat muffins, milk and sugar sisters, milk and sugar, michelle stroebe, michelle stroebe blog

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