This is one of my favorite muffin recipes. With a hint of orange and some warmth from nutmeg and cardamom, it's a perfect weekend morning treat. The addition of apple sauce cuts down on the oil, too. I love to sprinkle some coarse sugar on top before baking them to make the tops crunchy and sweet.
3/4 cup sugar
2 1/2 cups flour
5 tsp baking powder
3/4 tsp salt
1/2 tsp ground cardamom
3/4 tsp ground nutmeg
1 orange (you need the zest, then cut it in 1/2 and juice it to have approximately 3 Tbsp juice)
1 1/2 cups fresh/frozen blueberries
1 egg, beaten
1/4 cup vegetable oil
1/3 cup unsweetened apple sauce
3/4 cup skim milk
Pre-heat oven to 400 F.
Combine the sugar, flour, baking powder, salt, cardamom, nutmeg, and orange zest in a large bowl. In a separate bowl, whisk together the egg, oil, applesauce, orange juice, and skim milk. Pour into the flour mixture and stir gently until just barely combined. Fold in blueberries. Divide batter among paper lined muffin cups. It will feel like you are filling them too full, but it's okay. They rise up nicely!
Bake 22-25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Cool in pan 10 minutes, then transfer to rack to cool.
Slather with some butter and devour them warm. Makes 12
