by Jennifer Burns, Jamba Juice
- 1 cup whole-wheat flour
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 tablespoons flaxseed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 cup nonfat buttermilk
- 1/4 cup canola oil
- 2 teaspoons freshly grated orange zest
- 1/4 cup wheatgrass
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh berries, any kind
- 1 tablespoon sugar
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Add whole-wheat flour, all-purpose flour, baking powder, flaxseed, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, wheatgrss and vanilla; whisk until blended.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in berries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.