Blueberry Black Currant Muffins with Flax

October 11, 2010

Blueberry Black Currant Muffins with Flax


Now entering the rainy season of the Pacific Northwest, the need to make comfort food is strong. As the rain came down consistently, one weekend afternoon, the notion to bake struck. A basic Blueberry Muffin recipe was tweeked a bit to include Black Currants, Flax seed and a hint of Tahitian Vanilla Extract (Tahitian vanilla bean, a bit sweet a touch floral). The combination of Blueberries (antioxidants), Black currants (high vitamin C content) and Flax (Omega-3 fatty acids and fiber) give way to not only an extremely healthy muffin, but a delicious muffin. Enjoy!

Ingredients

2 cups flour
1/3 cup sugar
1 Tblsp baking powder
1/2 tsp salt
1/2 cup of ground flax seed
1 cup milk
1 Tblsp of Tahitian vanilla extract (or basic is fine)
1/3 cup vegetable oil
1 egg*
1 cup of fresh/frozen blueberries
3/4 cup of black currants
muffin liners

Optional – pinch of cinnamon and brown sugar to top the muffins
*When recipes call for eggs, it’s best to set them out early so that they reach room temperature.

Preparation

For starters, place black currants in a bowl and cover with hot water and set aside (This process allows the currants to plump up from their “suspended” state). Preheat oven to 400 degrees. Line muffin pan with paper liners. In a mixing bowl, combine flour with sugar, baking powder, flax and salt. In a small bowl, combine milk, vegetable oil, vanilla extract and egg. Blend well. Make a well in the center of flour and pour liquid all at once. Stir quickly with a fork making sure all dry ingredients are properly moistened. Drain currants and along with along with blueberries fold into doughy mixture. Spoon mixture into liners. Sprinkle with cinnamon and brown sugar. Bake for 25 minutes or until golden brown. Tasty, huh?

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