Judy Orr enjoys baking a batch of from-scratch muffins for her family.

“People always ask for my recipes, but later many of them tell me their version just didn’t turn out as good as mine,” says Judy Orr of Nashville, Tennessee.

“I finally figured out that it was the incredible flavorings from Penzeys that make the difference. I always tell folks to put in generous amounts of the spices. If a recipe calls for a half teaspoon, make it a heaping half teaspoon. That’s what I do.

“Here is a great muffin recipe that uses several Penzeys flavorings,” Judy adds. “These Blueberry Almond Muffins are always a hit with my husband Jay and our three sons.”

Blueberry Almond Muffins

Judy Orr shares her recipe for delicious, nutritious muffins.

• 1/2 Cup all-purpose white flour
• 3/4 Cup white whole wheat flour
• 1/2 Cup oat bran
• 1/4 Cup flaxseed meal
• 3/4 Cup sugar
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. CINNAMON
• 4 TB. butter, melted
• 3/4 Cup skim milk
• 1/2 tsp. ALMOND EXTRACT
• 1/2 tsp. VANILLA EXTRACT
• 2 large eggs, lightly beaten
• 1 Cup blueberries (Judy uses frozen wild blueberries which she does not thaw)
• 1/2 Cup sliced almonds
• 2-4 TB. sunflower seeds (light sprinkling for tops)

Heat oven to 400°. Stir the dry ingredients together in a medium bowl. Make a well in the middle. In a separate bowl, stir together the melted butter, milk, ALMOND EXTRACT, VANILLA EXTRACT and eggs. Pour into the well and combine the liquid and dry ingredients with a few swift strokes, approximately 10-20 seconds. Don’t over-mix. Gently fold in the blueberries and almonds. Divide the batter evenly among 14 muffin cups (use paper or foil liners). Top with a light sprinkling of sunflower seeds. Bake until muffins are golden brown, 25-27 minutes. Remove from pans after about 5 minutes. Best when served warm, but these freeze and reheat well.

Nutritional Information: Serving Size 1 muffin (67g); Calories 170; Calories from fat 70; Total fat 7g; Cholesterol 40mg; Sodium 220mg; Carbohydrate 25g; Dietary Fiber 3g.