Wednesday, April 18, 2012

Wholegrain Blueberry-Sesame Muffins: by Finn's request! : D

This is my first time baking anything sweet since going raw, but the reviews are in and they get the approval of the toddler and picky adult male demographic representatives. ; )

Amounts are approximate because I cook by sight and feel more then measurement. Take heart because muffins are forgiving creations!

Wholegrain Blueberry-Sesame Muffins: (makes about 18 muffins)

2.5 cups stoneground whole wheat flour
2 tbsp. Baking powder (non-aluminum)
A pinch of salt
1 to 1.5 cups organic blueberries (we used frozen)
2 tbsp. Ground flaxseed
2 tbsp. Sesame seeds
1 tbsp. Chia seeds
3/4 or more (or less) sugar to taste
1-2 tsp. Cinnamon powder
1/4 cup olive oil

(Orange peel would go well, or lemon peel or juice if you are feeling the citrus vibe)

Bake on 375 degrees F in well-oiled muffin pan for about 25 minutes, until a knife inserted in center of the biggest one comes out clean. Turn off oven and let sit for 5 minutes. Take out and cool in pan 5 minutes, then carefully pry them out and cool on a wire rack!

Voila! Enjoy with smiles and gratitude, perhaps while looking ot the window, breathing fresh air and listening to bird songs, or your favorite tunes!

With all my love to all the universe!! ~laura

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