orange blueberry flax muffins

the ingredients
175 mL Western Family whole wheat flour 3/4 cup
125 mL Western Family all purpose flour 1/2 cup
75 mL Western Family flaxseed, ground 1/3 cup
150 mL granulated sugar 2/3 cup
10 mL Western Family baking powder 2 tsp
5 mL baking soda 1 tsp
5 mL cinnamon 1 tsp
1 whole navel orange, unpeeled 1
1 Western Family egg 1
125 mL milk 1/2 cup
75 mL Western Family canola oil 1/3 cup
250 mL blueberries, fresh or frozen 1 cup

Preheat oven to 375ºF (190ºC). Spray a 12-cup muffin tin with non-stick cooking spray.

In a large bowl, combine flours, ground flaxseed, sugar, baking powder, baking soda, and cinnamon.
Cut off ends of orange and cut into six pieces. Remove any seeds.

In a food processor or blender, process orange, egg, milk and oil until well blended. Stir into flour mixture until just moistened. Gently fold in blueberries.

Divide batter evenly among 12 muffin cups.

Bake for 20 to 25 minutes or until tops spring back when touched and tester inserted in the centre comes out clean. Let cool for 10 minutes then remove to wire rack to cool completely.

Makes 12 muffins.

gluten-free variation Omit wheat flours and replace with 1 1/2 cups of gluten-free flour mix* (note that this is 1/4 cup more than original recipe) and add 1 teaspoon (5 mL) xanthum gum. Bake at 375ºF (190ºC) for 20 minutes.

* To make gluten-free flour mix, combine 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca flour. Mix well. Store in air-tight container.

Nutritional analysis per muffin
Calories 178 Protein 3 g Fat 7.3 g Carbohydrate 24 g Fibre 2.2 g