A treat that's rich in superfoods—blueberries and flaxseeds!

　　

Ingredients

Makes 1 dozen

　　6 tablespoons (85 g) butter, melted

　　3/4 cup (90 g) cake flour

　　1/3 cup (110 g) flaxseeds

　　1 teaspoon (5 ml) baking powder

　　1/4 teaspoon (1 ml) salt

　　1/3 egg

　　1 cup (120 ml) milk

　　1/2 cup (100 g) brown sugar

　　1 cup (115 g) blueberries

　　2 tablespoons (30 ml) raw sugar

　　

Step 1

Preheat the oven to 350°F (180°C).*

　　

Step 2

1. Using 2 tablespoons (30 ml) of the melted butter and a pastry brush, grease a 6-cup muffin tin.

　　

Step 3

2. Combine the flour, flaxseeds, baking powder, and salt in a small bowl.

　　

Step 4

3. Whisk together the remaining melted butter, egg, milk, and brown sugar in a large bowl.

　　

Step 5

4. Add the flour mixture and whisk until smooth.

　　

Step 6

5. Divide the batter among the 6 cups in the muffin tin and scatter the blueberries onto the batter. Sprinkle with the raw sugar.

　　

Step 7

6. Bake the cakes for 20 minutes or until golden brown. Allow to cool, and then wrap each in parchment paper.*

　　

Step 8

*An adult helper should handle this step.

　　From My Lunch Box: 50 Recipes for Kids to Take to School by Hilary Shevlin Karmilowicz. Text © 2009 by Hilary Shevlin Karmilowicz. Published by Chronicle Books LLC.