Reprinted with permission from the author, Ellen Abraham.
Muffins (p. 20)
Makes 1 dozen muffins
Blueberry muffins are always a treat to wake up
to and this recipe is simple and quick. Fresh blueberries are always at their
best later in the summer months, but frozen berries work wonderfully all year
- 2 teaspoons maple sugar, Sucanat, or date sugar
- 1 teaspoon barley flour
- 1/2 cup canola, safflower, or sunflower oil
- 1/2 cup maple syrup
- 1 1/4 cups soymilk
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla
- 1/2 cup Sucanat, date sugar, or maple sugar
- 3 1/2 cups barley flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon grated nutmeg
- 1 teaspoon salt
- 2 cups whole fresh or frozen, unthawed, blueberries,
Note: If using frozen blueberries, do not thaw before adding to the batter.
Previously frozen berries will turn the batter blue.
Preheat the oven to 350°F. Oil a 12-cup muffin pan or line it
with unbleached paper liners and set aside. In a small bowl, mix the sugar and
flour for the topping; set aside.
Mix the oil, syrup, soymilk, vinegar, and vanilla in another
small bowl. In a separate, larger bowl, place the Sucanat; sift the flour,
baking soda, baking powder, nutmeg, and salt into the Sucanat. (Sifting isn't
absolutely necessary, but it ensures there won't be clumps of flour or salt in
the batter.) Whisk the wet ingredients into the dry ingredients. Do not overwork
the batter. If the batter seems very stiff, add 1 teaspoon soymilk. Fold in 1
1/2 cups of the blueberries. Do not overmix or batter will turn blue. Finish
mixing with a spatula to scrape the sides of the bowl.
Spoon the batter into the prepared pan. Sprinkle the muffins
with the topping mixture and the remaining 1/2 cup blueberries, placing 2 or 3
whole blueberries on top of each muffin.
Bake for 20 minutes and rotate the pan a half turn to ensure
even baking. Bake 5 to 6 minutes more or until a knife inserted in the center of
a muffin comes out clean. Let cool for about 15 minutes. Remove from the pan and
let cool completely on a wire rack.
For Blueberry-Oat Bran Muffins
Use 3 cups barley flour and 1 cup oat bran.
Per muffin: Calories 290, Protein 5 g, Fat 10 g, Carbohydrate
47 g, Fiber 7 g, Sodium 455 mg