Today I am sharing a recipe from one of my favorite Prairie Moma Ag-Bloggers Katie Pinke. Katie is a native North Dakota Farmgirl (her Mom blogs about that here) who is a wife, mother to 3, an older sister, friend and mentor. Katie works for the North Dakota Department of Agriculture and has a true passion for Ag-Advocacy and communication.
I have been following Pinke Post since I started thinking about starting my own blog. Katie is a truly inspiring person. She posts about agriculture, community, commitment, family, kids and cooking! Katie’s roots are strong in heritage and she inspires me with her insight and wisdom. She often leaves me thinking WOW! While I am recovering from speechlessness I forward the post to my Mom and Sister. Katie is that good!
I can’t wait to meet Katie in person, someday. In the mean time, I will continue to follow her blog, try her recipes, and wonder what she will come up with next to help me be a better person and agvocate.
Preheat oven to 375* F
Line muffin tins with liners or non-stick spray
1 C Ground Flax-seed
1 C non-fat Milk – I used 1% Milk
1/2 C Plain Greek Yogurt – I used Sour Cream
3/4 C Brown Sugar, packed
1 tsp Vanilla Extract
1/2 tsp ground Cinnamon
1/2 tsp Lemon Peel powdered or 2 tsp Lemon Zest
2/3 cup Whole Wheat or White Whole Wheat flour
2/3 cup All-Purpose or White Bread Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 cup Fresh Blueberries (heaping cup is best) – I chopped frozen blueberries.
1/4 cup Raw Sugar – I used a Sugar Cinnamon Mixture my friend gave me from Papered Chef
Stir together ground flax-seed and milk in a small bowl and let sit for 10 minutes.
Mix yogurt or sour cream, egg, brown sugar, vanilla extract, cinnamon and lemon zest together until all ingredients are combined.
Add flax milk mixture and beat to combine.
In a separate bowl, sift together whole wheat flour, all-purpose flour, baking soda and baking powder.
Add to flax mixture, mix just to combine.
Fold in blueberries.
Fill each muffin tin about 2/3 full and sprinkle each with a bit of raw sugar.
Bake for 18-20 minutes. Cool for 10 minutes.