Recipe By: Penseys
Serving Size: 36
- 1/2 Cup flour
- 3/4 Cup flour, wheat, white
- 1/2 Cup oat bran
- 1/4 Cup flaxseed meal
- 3/4 Cup sugar
- 2 Teaspoons baking powder
- 3/4 Teaspoon salt
- 1/2 Teaspoon cinnamon
- 4 Tablespoons butter, melted
- 3/4 Cup milk
- 1/2 Teaspoon almond extract
- 1/2 Teaspoon Vanilla Extract
- 2 eggs, beaten
- 1 Cup blueberries
Heat oven to 400. Stir the dry ingedients together in a medium borwl. Make a well in the middle. In a separate bowl, stir together the melted butter, milk, almond and vamilla extract and eggs. Pour into the well and combine the liquid and dry ingredients with a few swift stokes, approximately 10-20 seconds. Don't over mix. gently fold in the blueberries and almonds. Divide the batter evenly among 36 cups. ake until muffins are golden brown, about 15 minutes. Remove from pans after about 5 minutes. Best wehn served warm, but these freeze well and reheat well.
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