February 22, 2012 by Danielle
The great thing about long weekends (aside from getaways!) is that there’s just more time to do things you love.
I recently discovered Evernote as a way to document and organize the recipes I always see in magazines, online and on other people’s blogs. I’ll save you the specifics, but if you haven’t started using Evernote, do it now!
Moving on-the long weekend gave me a chance to try out a few recipes that had been sitting in my Evernote for a while.
One was a huge fail-
It’s not even worth it to go into detail about the recipe, but if you want brownies that are dry and taste like spinach (yep, you read that correctly), feel free to e-mail me for the recipe.
Luckily, I did come out of the weekend with one success.
Muffins are one of those things that I rarely make, always want and never buy from the store because in a best case scenario they just have lots of butter and sugar in them and in a worst case scenario, you don’t know what craziness is in them. I came across this Real Simple recipe for a few months ago and saved it to my Evernote. Weeks later, I finally got around to testing out the recipe and ended up with these-
This recipe contains flax seeds, blueberries, whole wheat AND oats. It can’t get much better for you than that! I adapted the recipe a little bit, using apple sauce instead of yogurt, and the muffins were still deliciously moist. The one thing I will say is that if you don’t like flax seeds, then this recipe is NOT for you because they do taste a bit flax-y, but I’m sure that’s something that you could leave those out if you’re not making these muffins to bulk up on your Omega-3s.
So here you go-wholesome, good-for-you muffins. If you don’t believe me, check out the nutrition facts for yourself! Yes, I got through the entire introduction without using one muffin related metaphor. And I’ll keep it that way, thanks.
Whole Wheat Blueberry Muffins
adapted from Real Simple
Makes 12 standard sized muffins
- 1 1/4 cups whole-wheat flour
- 1 cup old-fashioned rolled oats
- 1/4 cup flaxseeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsweetened applesauce
- 1/2 cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 1/4 cup almond milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 8-ounce bag of frozen blueberries
1. Preheat oven to 375 degrees
2. Coat standard muffin pan with nonstick spray (I like to use the natural canola oil spray from Trader Joe’s). If you’re feeling fancy, line muffin tin with muffin liners.
3. Add flaxseeds to food processor and process until smooth. (I’m not sure if smooth is the right word…but you know what I mean)
4. Add flour, oats, baking powder, baking soda and salt to flaxseeds and process well combined. Set aside.
Fun Fact: When my family moved from New Jersey to Atlanta, my mom had her friends send New York bagels over night (because they’re the best in the world) and she would freeze them and then put them in the oven to defrost when we were ready for a little taste of home-muffins work the same way! Place any leftover muffins in a a plastic freezer bag, remove all of the air and freeze them. When you need to get your muffin fix, just pop them in the oven at 350 until heated through.