It may not be obvious, but I’m the kind of gal who likes to stir things up. I can be rebellious, sneaky and break the rules…especially when it comes to baking. Yes, I’m that outrageous. Here is an example of how crazy and living on the edge I can be: I took your average recipe for homemade berry muffins. To make it a bit healthier (and sneak in a little extra nutrition for my family) I substituted some of the vegetable oil for flax oil, some of the sugar for agave nectar and all of the all purpose flour with whole wheat flour. Sometimes I get really crazy and add extra flax meal. Woohoo! Here is my recipe for stealth healthy flax berry muffins. To make this recipe vegan, add a little more flax meal mixed with water to form a paste to substitute the egg and use almond milk instead of regular milk.
1 1/2 cups whole wheat flour
1/4 cup flax meal
1/2 cup agave nectar (or honey)
1/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup canola oil
1/4 cup flax oil
1/3 cup milk
1 1/2 cups fresh or frozen berries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 1/4 flax meal, agave and sugar (or leave the sugar out entirely), salt and baking powder. Place vegetable oil and flax oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in berries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter (or canola oil if you want a vegan option), and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Rub your hands together sinisterly and say “mwah ha ha ha” as you watch your family happily devour these tasty and healthy muffins.