Blueberry Almond Flaxseed Muffins

Ingredients:


1/2 cup whole unblanched almonds
1 cup whole wheat flour
1 tablespoon wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of nutmeg
1 cup blueberries, washed and dried
1/2 cup vegetable oil, preferably sunflower (or peanut oil)
1/2 cup packed light brown sugar
1 egg
1 Tbsp. ground flaxseed meal, mixed with 3 Tbsp. water (set aside until ready to use)
1 teaspoon vanilla

Directions:

Heat oven to 400 degrees.  Using spray vegetable oil, coat a 6-muffin Texas size muffin pan (or a standard size muffin pan) and set aside. 

In bowl of food processor, coarsely chop the almonds; transfer to mixing bowl.  Add flour, wheat germ, baking powder and soda, cinnamon, nutmeg and blueberries to the same bowl; stir to blend thoroughly.  In bowl of food processor, add oil, brown sugar, egg, flaxseed/water mixture and vanilla.  Process until blended.

Pour the liquid ingredients over the dry; stir with wooden spoon or spatula until just blended.  Spoon batter into greased muffin cups; batter will fill each cup. Bake until muffins feel firm to the touch, about 25 minutes.  Cool 5 minutes in pan.  Carefully turn out of pan. Let the muffins cool on a rack a few minutes before serving.  Serves 6 to 12 (depending on size).