Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups whole wheat pastry flour
  • 1/2 cup flax seed meal
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 eggs
  • 1/2 cup coconut oil (melted and slightly cooled)
  • 1 teaspoon vanilla
  • 1/3 cup chopped walnuts (optional)
  • 1/4 cup Bonne Maman Blackberry Preserves

Instruction

  • Pre-heat oven to 400 degrees and line a muffin pan with 12 liners.
  • In a medium bowl, whisk together dry ingredients: whole wheat pastry flour through salt; set aside.
  • Add milk, coconut oil, eggs and vanilla to a bowl in a stand mixer and beat on low-medium speed until fluffy, 2-3 minutes.
  • With the mixer on low-medium, slowly add the dry ingredients to the bowl. Mix until fully incorporated, 1-2 minutes - careful not to over mix.
  • Remove from stand mixer and scrape down sides of bowl with a rubber spatula. Stir in chopped walnuts.
  • Using a medium metal scoop, fill each muffin tin half-way full with batter.
  • Add one teaspoon blackberry preserves to the center of each tin then scoop the remaining batter on top of each muffin to cover the preserves.
  • Bake until golden brown and toothpick comes out clear, 20-25 minutes.
  • Cool in pan for 2 minutes then remove muffins and continue cooling on a cooling rack.