1/2 cup whole almonds (optional)
1 cup whole wheat flour
1 cup all-purpose flour
1 cup loosely packed brown sugar
2 teaspoons of cinnamon
1/2 teaspoon salt (sea salt)
1 cup of blueberries
3 large eggs, beaten
3/4 cup extra virgin olive oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Equipment needed: 12 cup muffin tin
preheat the oven to 375 degrees. Line the muffin tin with paper liners. Position a rack in the center of the oven.
In a food processor fitted with a steel blade, process the almonds until they are small pieces; or chop by hand with a large (chef's)knife. Add the whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon and salt process until well mixed, about 1 minute. Transfer the mixture to a bowl and stir in the blueberries.
Using a fork or whisk, mix together the eggs, olive oil, vanilla & almond extracts. Beat well until blended.
Make a well in the center of the dry ingredients and pour in the liquid ingredients. Using a rubber spatula to gently combine. The batter will not be smooth, but beat no further or the muffins will not rise.
Divide the batter among the 12 muffin cups. Bake for 23 to 25 minutes, until the tops are golden brown and a cake tester or toothpick inserted into the top of the muffin comes out clean. Cool for about 5 minutes on a rack. Remove the muffins from the pan to finish cooling on the rack. The muffins will get soggy if they are allowed to cool completely in the pan.
Recipe from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr