Saturday, February 26, 2011

Blueberry Almond Muffins--a healthy and easy breakfast!

Have you ever been to a Penzey's Spices store?  If you haven't, there is probably one in a city near you.  Penzey's sells an abundance of spices, seasonings, and baking flavorings that leave your mouth watering.  After a trip there you just want to hop into the kitchen and create something new.

If you're me, though, you will probably want some sort of recipe to guide you along the way.  Thankfully, Penzey's has recipes posted around different spices so you can take them home to try.  Last time I was there, I was buying some vanilla.  Above that area was a recipe for blueberry almond muffins.  I decided to whip them up for a visit from my friend Megan.

The recipe includes lots of healthy ingredients like bran, flaxseed, and whole wheat flour.  This won over the hubby who is rarely found eating anything other than oatmeal for breakfast.

Try these out for your next morning brunch.  I thought they were definite winners!


Mixing up the dry ingredients-flour, whole wheat flour, oat bran, flaxseed meal, sugar, salt, baking powder

Adding the liquid ingredients--butter, eggs, milk, vanilla

Look at these beauties--this batch is actually made with raspberries instead of blueberries--yummy!

Golden and delicious!


A breakfast tray just waiting for some muffins!

The star of breakfast!


Despite having a lot of "grains" in them, they are actually quite moist!
Here is the first batch I made with blueberries--also very good!


Word to the wise: don't overmix!




So there you have it, folks, a delicious and healthy way to start your day!  I loved them and so did my guests!

Here's the recipe:

Blueberry Almond Muffins (Compliments of Judy Orr, a Penzey's Spices customer)

1/2 cup all-purpose white flour
3/4 cup white whole wheat flour (I used regular)
1/2 cup oat bran
1/4 cup flaxseed meal
3/4 cup sugar
2 tsp. baking powder
3.4 tsp. salt
1/2 tsp. cinnamon
4 TB. butter, melted
3/4 cup skim milk
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 large eggs, lightly beaten
1 cup blueberries (you can use frozen)
1/2 cup sliced almonds
2-4 TB sunflower seeds for the top (optional)

Heat oven to 400 degrees.  Stir the dry ingredients together in a medium bowl.  Make a well in the middle.  Sin a separate bowl, stir together the melted butter, milk, almond extract, vanilla extract, and eggs.  Pour into the well and combine the liquid and dry ingredients with a few swift strokes- approx. 10-20 seconds.  Don't overmix.  Gently fold in the blueberries and almonds.  Divide the batter evenly among 14 muffin cups (use liners).  Top with a light sprinkling of sunflower seeds.  Bake until muffins are golden brown, 25-27 minutes.  Remove from pans after about 5 minutes.  Serve them warm or freeze for later and enjoy!

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Saturday, February 26, 2011

Blueberry Almond Muffins--a healthy and easy breakfast!

Have you ever been to a Penzey's Spices store?  If you haven't, there is probably one in a city near you.  Penzey's sells an abundance of spices, seasonings, and baking flavorings that leave your mouth watering.  After a trip there you just want to hop into the kitchen and create something new.

If you're me, though, you will probably want some sort of recipe to guide you along the way.  Thankfully, Penzey's has recipes posted around different spices so you can take them home to try.  Last time I was there, I was buying some vanilla.  Above that area was a recipe for blueberry almond muffins.  I decided to whip them up for a visit from my friend Megan.

The recipe includes lots of healthy ingredients like bran, flaxseed, and whole wheat flour.  This won over the hubby who is rarely found eating anything other than oatmeal for breakfast.

Try these out for your next morning brunch.  I thought they were definite winners!


Mixing up the dry ingredients-flour, whole wheat flour, oat bran, flaxseed meal, sugar, salt, baking powder

Adding the liquid ingredients--butter, eggs, milk, vanilla

Look at these beauties--this batch is actually made with raspberries instead of blueberries--yummy!

Golden and delicious!


A breakfast tray just waiting for some muffins!

The star of breakfast!


Despite having a lot of "grains" in them, they are actually quite moist!
Here is the first batch I made with blueberries--also very good!


Word to the wise: don't overmix!




So there you have it, folks, a delicious and healthy way to start your day!  I loved them and so did my guests!

Here's the recipe:

Blueberry Almond Muffins (Compliments of Judy Orr, a Penzey's Spices customer)

1/2 cup all-purpose white flour
3/4 cup white whole wheat flour (I used regular)
1/2 cup oat bran
1/4 cup flaxseed meal
3/4 cup sugar
2 tsp. baking powder
3.4 tsp. salt
1/2 tsp. cinnamon
4 TB. butter, melted
3/4 cup skim milk
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 large eggs, lightly beaten
1 cup blueberries (you can use frozen)
1/2 cup sliced almonds
2-4 TB sunflower seeds for the top (optional)

Heat oven to 400 degrees.  Stir the dry ingredients together in a medium bowl.  Make a well in the middle.  Sin a separate bowl, stir together the melted butter, milk, almond extract, vanilla extract, and eggs.  Pour into the well and combine the liquid and dry ingredients with a few swift strokes- approx. 10-20 seconds.  Don't overmix.  Gently fold in the blueberries and almonds.  Divide the batter evenly among 14 muffin cups (use liners).  Top with a light sprinkling of sunflower seeds.  Bake until muffins are golden brown, 25-27 minutes.  Remove from pans after about 5 minutes.  Serve them warm or freeze for later and enjoy!

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Leave us a message! Tell us what you think!