Monday, September 28, 2009

Blueberry Carrot Flax Seed Muffins

Makes 8 Medium Muffins

Dry Ingredients:
Flour : 11/4 cup
Milled Flax Seed* : 1/4 cup
Dark Brown Sugar : 3/4 cup
Salt : 1/2 tsp
Baking Powder : 2 tsp 
Wet Ingredients:
Milk : 1/3 cup + 1tbsp
Almond Oil : 1/3 cup
Egg : 1
Grated Carrots : 1/2 cup
Fresh Blueberries : 1/2 cup
Crumbled Topping(optional):
Cardamom Powder : 1tsp
Butter Cubed : 5 tbsp
Brown Sugar : 1/3 cup
Flour : 1/3 cup



  1. Grease muffin cups and preheat the oven to 400F.
  2. Using a wire whisk mix all the dry ingredients together.
  3. Mix all the wet ingredients together.
  4. Add carrots and blueberries to the dry ingredients and mix well.
  5. Now pour in the wet ingredients to the dry ingredients and mix gently till the flour is thoroughly wet. Do not beat the flour mixture hard. 
  6. Mix all the ingredients for the crumbled toppings together and spoon it over each muffin. Bake in the oven for 20 to 25 minutes or  till a toothpick inserted in the middle comes out clean.


Look for milled flax seeds flour at the baking section of any local grocery store.

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