25 August 2015

Graham Flour Blueberry Muffins

My blueberry season is just about over but I could not let it end without making muffins. I felt this a dangerous assignment since I would probably end up eating them all. So I decided to toss together a low cal, low fat recipe that I had used many seasons ago. The secret ingredient is half pastry flour and half whole wheat graham flour.  Though many of us love our Honey Graham Crackers, few of us keep graham flour in our cupboards. It should be a staple because it's delicious and nutritious. Also  it contains all the wheat berry's natural elements, including the wheat germ. Now when I gobble up the last crumb there will be no guilt, just a huge smile on my face.

Graham Flour Blueberry Muffins

3/4 cup all purpose flour
3/4 cup Whole Wheat Graham Flour
1/4 cup granulated sugar or maple sugar granules ( I use maple sugar granules )
2 tsp baking powder
1/8 tsp salt
1 large egg
1/2 cup low fat milk
2 TBS butter melted
1 C blueberries
zest of one large lemon or two smaller lemons

Heat oven to 375 degrees. Grease 12 muffin cups or use paper baking cups.

Mix together flours, sugar, baking powder, and salt in a bowl.

Beat egg with a fork or whisk in a small bowl. Add milk and butter and whisk together. Pour over dry ingredients.

Add berries and lemon peel and fold in gently with a rubber spatula until dry ingredients are moistened.

Scoop batter into muffin cups and bake for 15 to 20 minutes or lightly browned and tester comes out clean. Cool before removing from pan.

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