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A Springtime Treat & A Recipe for High-Fibre Blueberry Muffins

Muffin with wrapper
Winters here can be long and, for lack of a better word, intolerable.

While this year has been exceptionally nice, we haven’t completely missed out; we had a cold snap a week or so ago that brought temperatures in the negative thirties {for those of you working in Fahrenheit, it’s roughly the same}.

Plated Muffin
Needless to say, every now and then, I just crave a little bit of spring.

Sometimes I’ll go out and buy a bunch of flowers; made up of pretty pink petals, delicate purple blooms, and brilliant sun-hued blossoms.

Springtime Flowers
Other times I’ll find a spot in the sun and just sit there – feeling its warmth on my skin, ignoring the snow that refuses to melt.

Sliced muffin
But most often, I find solace in food: crisp, green asparagus; sweet, tender tomatoes; and berries – out of season, but an oft-available gem found at the grocers. Baked in muffins and frozen, the berries offer a mid-winter snack; a taste of spring when it’s needed the most.

In these High Fibre Blueberry Muffins, the berries offer deep aubergine hue and a pop of juiciness in a delicately lemon-flavoured base. The addition of flaxseeds and crunchy cereal create a unique texture as well as an always appreciated bit of nutrition in an extra moist muffin that is an, oh, so welcome mid-winter treat.

Slice and crumbs
High Fibre Blueberry Muffins
Makes 8

½ cup high-fibre cereal (such as Fibre 1 Original)
2 tablespoons flaxseeds
½ cup whole wheat flour
½ cup all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
Pinch of sea salt
3 tablespoons grapeseed oil
1 egg
1 egg white
¾ cup skim milk
½ teaspoon vanilla
½ teaspoon lemon juice
Zest of ½ a lemon
½ cup blueberries (if in season, use a variety of fresh berries – the more, the merrier!)

1. Preheat oven to 350 degrees Fahrenheit and line 8 cups of a 12 cup muffin tin with paper liners.

2. Using a food processor with the blade attachment attached, process cereal and flax until the mixture has a crumb-like texture. Add the flours, baking powder, baking soda, and salt; set aside.

3. In a large bowl, whisk oil, egg and egg white, milk, vanilla, lemon juice, and lemon zest. Add the dry mixture and stir until combined; fold in the blueberries.

4. Scoop the batter into the eight paper-lined muffin cups and bake in preheated oven for 18-20 minutes, or until golden on top and a toothpick inserted into the centre of a muffin comes out clean. Cool completely on a wire rack before storing in an airtight container for up to two days.

Tip: wrap and freeze muffins individually; unwrap and microwave for 30 seconds for a spring-like anytime snack.

  1. Krista02-02-12

    I’m glad you do things to bring a bit of spring into your life. 🙂 I’m doing the opposite nowadays – bringing a bit of winter into my summer. 🙂 These muffins sound good no matter what the weather! 🙂

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