Remember my pretty blueberries from last week’s menu post? I’m finally sharing the recipe for what I used them in! It’s a family recipe, complete with a newspaper clipping from the 80s. Total awesomeness.

The recipe is for whole wheat blueberry muffins. They are soooo good and completely addictive, which isn’t too terrible since the muffins use all whole wheat flour and are filled with healthy blueberries. (Sugar? What sugar?)

It may be a family recipe, but it’s not actually from my family. A few years ago my friend Anna had made some delicious blueberry muffins, of which I ate an embarrassing amount. I started gushing about the muffins and she told me how her mom had a won a contest with the recipe when Anna was a kid. Their family even ended up getting their photo in the local newspaper with a short article about her mom and the recipe. Anna is awesome and of course had a scan of the article and happily shared it with me, knowing full well I would publish her adorable 7-year-old face on my blog. I am such a sucker for recipes from old newspapers or handwritten on recipe cards. They just make me happy, especially when they are as delicious as this one.

So, we all owe Anna’s mom Pamela Worthen a great big thank you for this recipe. Thank you, Pamela!

(>> Find out more…)

I recently picked up a bag of Bob’s Red Mill Oat Bran Hot Cereal. Our girls love hot cereal so I thought we’d give it a try. On the back was a recipe for oat bran muffins.  I love bran muffins, so I had to make the recipe. (I’ve yet to cook hot cereal with our bag of oat bran!)

I made quite a few adaptations to the recipe – it was far too healthy. 😉 Our muffins came out light and fluffy, with just the right amount of sweetness.  I used a mini muffin tin and was popping muffins like candy. (Side note: Cate, my 5-year-old, gave me the muffin tin for Christmas and I LOVE it. What a smart little girl. Mini muffins are my new fave.)

Oat Bran Muffins

 

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Author: Jane Maynard (adapted from Bob's Red Mill packaging recipe)

Ingredients

• ¾ cup whole wheat or regular pastry flour
• ¾ cup Bob's Red Mill oat bran cereal
• ½ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ⅓ cup banana (1 medium), mashed
• ½ cup yogurt
• 1 egg
• 2 tablespoon butter, melted
• ½ teaspoon vanilla

Instructions

1. Mix dry ingredients. Mix liquid ingredients in separate bowl. Combine the two mixtures and stir until moistened. Lightly grease or line muffin tin with paper cups. Fill ⅔ full. Bake at 400º for 18-20 minutes. Makes 10-12 muffins. (If you use mini muffin tins like I did, bake at 350º degrees for 18-20 minutes. Makes 24 mini muffins.)

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Doesn’t all the recent chili talk make you want some cornbread? Yeah, me too! And all of the flaxseed chatter is really getting me excited to throw flaxseed into everything I eat! Okay, maybe not everything, but I’m thinking cornbread is a good candidate!

I created these cornbread muffins the other night when we had chili and they came out great. I used white whole wheat flour (oh man, I love that flour) and ground flaxseed, and despite all that healthy-sounding stuff, they were great little muffins. I’m thinking the butter and sour cream may play a roll in that yumminess…

Whole Wheat & Flax Cornbread Muffins

 

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Author: Jane Maynard

Recipe type: Side Dish

Ingredients

• 1 cup white whole wheat flour
• 1 cup cornmeal
• 2 tablespoons ground flaxseed
• ⅓ cup sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg, lightly beaten
• ¾ cup sour cream
• ½ cup milk (1/2 C is an estimate, start with that then add a little more if the batter is super thick”¦the flax and the whole wheat threw off my original recipe, which called for only ⅓ C milk)
• ¼ cup butter, melted

Instructions

1. Mix together dry ingredients. Whisk together wet ingredients in a separate bowl. Add to dry ingredients and mix until moistened. Fill 12 lined or greased muffin cups with batter. Bake at 400 degrees F for 10-20 minutes or until a toothpick inserted near the center comes out clean. (Um, sorry for the wide range in baking time”¦I have no idea how long I baked them”¦sorry!)

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I’m trying to cut white flour as much as possible (more on that tomorrow!). Normally when I make wheat pancakes, I do half white flour, half wheat flour. This time I took the dive and went ALL wheat flour. I looked through my recipes, found one I thought might work…and it worked GREAT!

I thought using all whole wheat flour would make the pancakes heavy, but with this recipe they were fluffy…and delicious! Without further ado, the recipe!

Featured Recipe: Whole Wheat Pancakes

 

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Adapted from “The America’s Test Kitchen Family Cookbook” (a MUST-HAVE for your kitchen library, by the way!)

Author: Jane Maynard

Recipe type: Breakfast

Ingredients

• 2 cups whole wheat flour
• 2 tablespoons sugar (I think honey would be a great alternative”¦I’m going to try that next time)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• 3 tablespoons butter melted
• 2 cups buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes)

Instructions

1. Whisk together dry ingredients. In a separate bowl, whisk egg and butter, then buttermilk. Make a well in dry ingredients, add wet into well, whisk very gently until incorporated (a few lumps should remain). Don’t overmix.
2. Cook pancakes over medium heat. Flip when bubbles start to appear. My batter was VERY thick, so I had to sort of “spread” the pancake a bit when I put the batter in the pan”¦and the little bubbles never popped by the time it was time to flip the pancakes, but I could see them forming when it was time to flip. (I wouldn’t thin out the batter with milk because I don’t think they’ll come out as fluffy.)

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