Brunch

blueberry muffins--whole wheat with flaxseed is for Breakfast.

blueberry muffins--whole wheat with flaxseed takes 10 minutes to prepare.

blueberry muffins--whole wheat with flaxseed takes 20 minutes to cook.

blueberry muffins--whole wheat with flaxseed makes 16 servings.

The ingredients for blueberry muffins--whole wheat with flaxseed are:

1 cup whole wheat flour
1 cup white flour
1/4 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon ground flaxseed
1 tablespoon canola oil
1 egg
1/2 cup unsweetened applesauce
3/4 cup nonfat milk

Here is how you make blueberry muffins--whole wheat with flaxseed:

Preheat oven to 400 degrees. Grease muffin tins or use paper liner cups.Mix together all of the dry ingredients.Beat together all of the wet ingredientsMake a well in the dry ingredients; pour in the wet ingredients. Fold together quickly, stopping as soon as all of the dry ingredients are moistened.Spoon the batter into the muffin tins. Fill the cups almost to the top. Bake 20-30 minutes, or until the muffins are browned and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let rest for a few minutes before taking them out of the tin.Number of Servings: 16Recipe submitted by SparkPeople user AEBROWNSON.

The nutritional information for blueberry muffins--whole wheat with flaxseed is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 98.3

• Total Fat: 1.7 g
• Cholesterol: 13.6 mg
• Sodium: 176.4 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 1.9 g
• Protein: 2.9 g