Recipe: Mayberry Blueberry Muffins (from Leanne Ely, The Dinner Diva)

Mayberry Blueberry Muffins
Makes one dozen

1 3/4 cups whole wheat pastry flour (available in health food stores)*
3/4 cup sucanat (natural evaporate sugar cane juice, available in health food stores)
4 teaspoons baking powder
3/4 cup kefir or buttermilk
1 teaspoon vanilla extract
1/2 cup vegetable oil (use a cold pressed oil, like safflower)
1 cup blueberries, fresh or frozen**

Preheat oven to 400 degrees. Prepare muffin tin by greasing or line with paper cupcake liners.

In a large bowl, mix together the dry ingredients and make a well in the center. In another bowl, mix together wet ingredients till well blended. Now add the wet ingredients to the dry ingredients, mixing till just combined; do not over mix.

Gently fold in the berries and spoon batter into prepared muffin tins, 3/4 full. Bake for 18 to 20 minutes, or until cooked through. Cool for 5 minutes in the tin, then move to a wire rack to finish cooling.

*Whole wheat pastry flour is softer and finer than regular whole wheat flour, resulting in a nicer textured muffin.

**To keep blueberries from sinking to the bottom of the muffin pan, toss with a tablespoon of flour before adding to your batter.

Nutritional Data: per serving (excluding unknown items): 201 Calories; 9g Fat; 2g Protein; 28g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 180mg Sodium. Exchanges: 1 Grain (Starch); 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.