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).
