When A. and I went to stay with my aunt in Atascadero on the California coast for New Years, she offered us delicious magic muffins. Why are they magic? Because her friend, who’s a nutritionist, gave her the recipe and they’re not only addictive, but also full of good-for-you ingredients.
The first time I made them I cut my hand on the food processor and had to get five stitches (ow). The second time I made them, they were a little undercooked. I was beginning to think these muffins were cursed. Well, I made them yesterday, and I have to say that I nailed it.
I’ll admit, the recipe calls for skim milk and I pilfered from C.’s stash and used whole milk. I also didn’t fill the muffin tin to the top so that they cooked perfectly. Now, C. keeps asking for “muh-muh”s. They’re delicious and filling and perfect for travel and breakfast.
Blueberry Oat-Flax Muffins
(This recipe was in an old-fashioned binder. Now it’s digitized. Thanks Aunt. J.!)
1 1/2 cups unbleached flour
3/4 cup flaxseed meal
3/4 cup rolled oats (not instant)
3/4 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
1 cup shredded carrots (peel on)
2 cups shredded apples (peel on) (I used Macintosh)
1 cup chopped walnuts
3/4 cup milk
2 eggs beaten
1 tsp vanilla
1 cup fresh blueberries
Preheat oven to 350 degrees. Rub a bit of butter in the muffin tin.
In a large bowl, mix the flour, flax, oats, brown sugar, baking soda, baking powder, salt and cinnamon. Mix in shredded carrots, apples and walnuts.
In a small bowl, mix together milk, beaten eggs and vanilla.
Gently add liquid mixture to dry ingredients. Don’t over mix. Fold in fresh blueberries.
Fill muffin tin almost to the top and bake for 15 to 20 minutes, or until a knife comes out clean.