October 12, 2017
By: Ann Karr
The Pathways Cooks Program provides nutritional support so very vital to women who are being treated for cancer. Whether it is chemotherapy, surgery or radiation and in many cases all three, nutrition is key to the body absorbing key vitamins and minerals for the maintenance of good health during these stressful therapies.
One of the recent and most popular recipes we use in the Pathways Kitchen is thjis delicious blueberry muffin, we use buttermilk and frozen organic blueberries
100% Whole Wheat Blueberry Muffins
- 2-1/4 c WW flour
- 1 cup brown sugar
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon, optional
- 1 cup blueberries, fresh or frozen, or Blueberry Jammy Bits
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 1/2 cups buttermilk or plain (not Greek) yogurt; or 1 1/4 cups liquid whey*
- cinnamon-sugar or coarse white sparkling sugar for topping, optional
- *The liquid drained from plain yogurt when you make thick, Greek-style yogurt.
- Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.
- Whisk together all of the dry ingredients, including the blueberries.
- In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.
- Pour the liquid ingredients into the dry ingredients, stirring just to combine.
- Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount
- Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
- Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, and after 5 minutes (or when they’re cool enough to handle) transfer them to a rack to cool.
- Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.
Yield: 12 muffins.