Thursday, April 12, 2012

Lemon-Blueberry Muffins

The recipe for these muffins are a riff on a previous recipe I posted for Cranberry-Orange Muffins. Besides the obvious substitution of lemon and blueberries for the orange and cranberries, I adjusted the fat called for in the recipe by using a combination of organic butter, organic canola oil and ground golden flax seed.  The texture of the baked product was not comprimised...just as moist and tender as before. On my next attempt, I think I will completely omit the butter and use equal amounts of canola oil and ground flax seed. My reasoning for mixing up the fat is in an attempt to reduce my saturated fat intake since saturated fat creates an inflamation response in the body while plant based fats (olive, canola, etc) are considered unsaturated, thus creating an anti-inflamatory response in the body.  Play with this sometime...cut the saturated fats out of your daily diet for a month or so, then introduce back in if only for a day. I did and immediately felt a difference with my joints, particularly in my hands.

3 tablespoons of ground flax can be substituted for 1 tbsp oil.

Ground Flax seed can be used as an egg replacer as well.  For each egg to be replaced, blend in a blender/food processor 1 tablespoon flax seed with 3 tablespoons water until the mixture is thick and creamy. If this seems a bit messy (I thought so), grind your flax seed in a dedicated spice grinder (aka coffee grinder) then add to water that has already been measured and placed in a small bowl. Mix well.
Lemon-Blueberry Muffins

makes 12 muffins

2 cups whole wheat pastry flour (I used Prairie Gold Wheat Montana brand)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
4 tbsp organic butter, melted & cooled

3 tbsp organic canola oil
3 tbsp ground golden flax
2/3 cup organic cane sugar
2 large eggs

1 tsp vanilla
1 lemon, zested* & juiced (reserve juice--use for high alt. adjustments)
1 cup buttermilk (our store does not carry organic)

6 oz clam shell fresh bluewberries (approx 1 1/2 cups)
1 tbsp demerara sugar

Preheat oven to 375 degrees. Grease or line muffin tins with paper liners.
Add first four ingredients in a large mixing bowl. Whisk to combine.
Whisk remaining ingredients, minus 1 tbsp demerara sugar and blueberries, in a medium mixing bowl.
Using wooden spoon, or spatula, add wet ingredients to dry ingredients; mixing just until combined. Fold in blueberries.
Fill muffin cups almost full. Sprinkle tops of muffins with demerara sugar.

Bake 20-25 minutes or until done when tested with a toothpick in the center.

High Altitude Adjustments:
 •baking powder-reduce by 1/4 tsp
 •sugar-reduce by 1 tbsp
 •liquid-add 1/4 cup fresh squeezed lemon juice
 •oven temperature-increase 25 degrees
 •decrease baking time approx 5 minutes

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