Thursday, May 31, 2007

Whole Wheat Lemon-Filled Blueberry Muffins

2 cups whole wheat flour
1/4 cup ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 egg whites
1/3 cup vegetable oil
1/2 cup honey
1 - 1 1/2 cups fresh or frozen blueberries
1 cup (approx.) lemon curd or canned lemon pie filling

Preheat oven to 350˚. Spray 18 muffin cups with nonstick cooking spray. Sift together flour, flax, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey. Add blueberries, and fold into dry ingredients until batter is moist, yet remains slightly lumpy. Fill muffin tins 3/4 full. Top each with a heaping teaspoon of lemon curd or pie filling. Bake 30 minutes. Cool on wire racks. Makes 18.