This recipe had two aims: deal with aging, early-picked but now-bland blueberries (from Chile); use up some apple-pear (subbed in because I swiped some of the blueberries for a salad.)
- 1-1/4 C blueberries, washed, picked over, soaked in
- 2? T lemon juice concentrate (for at least an hour)
- 1/2 C apple pear, finely chopped
- 1 t minced ginger
- 1-1/4 t baking powder
- 1/4 t baking soda (to neutralize acid)
- 1/2 t salt
- 4 T granulated (white) sugar
- 2 T ground flaxseed
- 1/2 C white unbleached all-purpose flour
- 1/2 C white whole wheat flour
- 1/2 C old-fashioned rolled oats
- 1 egg, beaten
- 1/4 C canola oil
- 1/2 C (approx) 1/2% milk
- Wash blueberries, pitching moldy ones
- shake to remove excess water; place in flatbottomed small mixing bowl
- add lemon juice; let sit at least an hour to absorb juice.
- chop, or ideally grate, approx 1/3–1/2 C apple pear; add to blueberries
- mince 1–2 t fresh ginger; add to blueberry-pear mix
- preheat oven to 350.
- In a separate mixing bowl, combine dry ingredients, grinding out any lumps; stir well
- beat egg in measuring cup, using its markings to add 1/4 C oil, scant half c milk; mix & add to dry ingredients.
- Drain lemon juice (reserving for salad dressing or other); add fruit and ginger, fold in
- spray 12 cup muffin tin generously with pam, distribute batter, bake 20 minutes or until golden brown.
Comments: Soaking elderly, rather tasteless blueberries in lemon juice really seems to help! Spouse mistook ginger for cinnamon. It's not necessary, esp if no pear is added.
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