Not sure if you ever noticed, but a little while ago, I posted a survey asking what Rookie Cookie readers want to see more of. The most profound answer was healthier options. Looks like some of you have a conscience, which is a very good thing. As obnoxious and overbearing as it is, the big push for healthier options lately is spot on. I am not going to change what I post and what kind of blog this is, but I will try and post healthier things. Whether it is using more grains or recipes for employing those garden vegetables, I will see what I can do. This recipe should have us on our way.
I wish I could remember where I got this recipe. It's from a blog and I tinkered with it a bit, but not enough to call it my own. I sure wish I could remember where I got it. Oh well. Like I said, I tinkered with it a bit. I used blueberries, but you can use whatever berries you want. I would have used raspberries because the grocery store had the most enormous raspberries. But I came back the next day and they were gone. But the blueberries looked lovely as well, so they were added to these.
2 1/2 cups whole wheat flour
1/2 cup ground flax seed
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup buttermilk
1/2 cup orange juice
1/3 cup melted butter
3/4 cup brown sugar
1 tsp pure vanilla extract
1 cup fresh berries (raspberries, blackberries, blueberries)
Raw sugar for sprinkling, optional
Set oven to 375 degrees. Spray a muffin tin with non-stick spray or line with paper liners.
In a large mixing bowl, combine flour, flax seed, baking powder, baking soda, salt and cinnamon. Whisk to combine. Set aside.
In a medium bowl, combine eggs, buttermilk, orange juice, butter, brown sugar, and vanilla. Whisk together well. Pour the wet mixture into the dry mixture and stir with a wooden spoon just until all the flour has been incorporated. Fold in berries.
Using a large spoon or an ice cream scoop, fill each muffin cup almost to the top. Sprinkle tops with raw sugar, if wanted. Bake for 20 minutes.
Yields 12 muffins.