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Orange Blueberry Flax Muffins with Gluten-Free Variation

Ingredients

  • 3/4 cup (175 mL) Western Family Whole Wheat Flour
  • 1/2 cup (125 mL) Western Family All-Purpose Flour
  • 1/3 cup (75 mL) Western Family Ground Flaxseed
  • 2/3 cup (150 mL) granulated sugar
  • 2 tsp (10 mL) Western Family Baking Powder
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5mL) cinnamon
  • 1 whole navel orange, unpeeled
  • 1 Western Family Egg
  • 1/2 cup (125 mL) milk
  • 1/3 cup (75 mL) vegetable oil
  • 1 cup (250 mL) blueberries, fresh or frozen

Directions

  1. Preheat oven to 375ºF (190ºC). Spray a 12-cup muffin tin with non-stick cooking spray.
  2. In a large bowl, combine flours, ground flaxseed, sugar, baking powder, baking soda, and cinnamon.
  3. Cut off ends of orange and cut into six pieces. Remove any seeds.
  4. In a food processor, process orange, egg, milk and oil until well blended. Stir into flour mixture until just moistened. Gently fold in blueberries.
  5. Divide batter evenly among 12 muffin cups.
  6. 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.

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 tsp (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. 
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Related Recipes

Orange Blueberry Flax Muffins with Gluten-Free Var

Ingredients

  • 3/4 cup (175 mL) Western Family Whole Wheat Flour
  • 1/2 cup (125 mL) Western Family All-Purpose Flour
  • 1/3 cup (75 mL) Western Family Ground Flaxseed
  • 2/3 cup (150 mL) granulated sugar
  • 2 tsp (10 mL) Western Family Baking Powder
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5mL) cinnamon
  • 1 whole navel orange, unpeeled
  • 1 Western Family Egg
  • 1/2 cup (125 mL) milk
  • 1/3 cup (75 mL) vegetable oil
  • 1 cup (250 mL) blueberries, fresh or frozen

Directions

  1. Preheat oven to 375ºF (190ºC). Spray a 12-cup muffin tin with non-stick cooking spray.
  2. In a large bowl, combine flours, ground flaxseed, sugar, baking powder, baking soda, and cinnamon.
  3. Cut off ends of orange and cut into six pieces. Remove any seeds.
  4. In a food processor, process orange, egg, milk and oil until well blended. Stir into flour mixture until just moistened. Gently fold in blueberries.
  5. Divide batter evenly among 12 muffin cups.
  6. 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.

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 tsp (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.