I didn’t take any “in progress” photos because I really went off-roading with this recipe and you know that when I take a huge detour from the recipe, things happen. Unspeakable things. Or, at least, inedible things.
To my shock, that didn’t happen here. I ended up with a nice, healthy muffin that I’m going to make again.
It’s okay, you can be surprised too. We’re all friends here.
The original recipe comes from Food & Wine and involves a couple of ambitious DIY steps that sounded really good when I first grabbed the recipe and then no longer did when I got up to make these muffins–like grinding up your own flaxseed meal and making your own applesauce out of apples. Like I said, it sounded awesome and fancy, like I’d be so smitten with myself after doing something so hipster, but after a 70 hour work week while I’m fighting a cold and facing a mountain of laundry, preground flaxseed and jarred applesauce looked pretty good to me.
BLUEBERRY FLAX SEED MUFFINS
Serving size 12
3/4 cup unsweetened applesauce
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 cups ground flax seed
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon kosher salt
2 large eggs, lightly beaten
3/4 cup whole milk or unsweetened almond milk (I used a mix of almond and coconut milk)
1 teaspoons vanilla extract
1 cup fresh or frozen blueberries
1. Preheat the oven to 350º. Line a 12-muffin tin with large paper cups and set aside.
2. In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the applesauce and blueberries, and gently stir to combine.
3. Using a measuring cup or scoop, evenly divide the batter between the muffin cups. (They will fill nearly all the way to the top.) If you have extra blueberries, drop a couple onto the tops of each muffin. Bake, uncovered, for 25-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes.
These muffins aren’t your typical dessert-style muffins. The batter is dense, though sweet, and you’ll know you’re getting a little health into you. If you aren’t big into things like bran muffins, you’ll probably dislike this one. I liked it a lot and will make them again.
In fact, I have a bag of frozen strawberries in the freezer and I bet they’d do well in this recipe. I’ll get back to you on that. In the meantime, if anyone tries these or a variation of them, let me know how it turned out.