After what seems like hours, you finally find an open seat at the crowded PCL. It’s finals time and everyone is scrambling to find the perfect spot to set up camp for the hours of studying that lie ahead. Just as you take out your textbook to start reading the eight chapters you need to know for the exam, your focus is interrupted by an obnoxious sound — CRUNCH! The guy in the next cubicle is loudly chewing his chips, completely disturbing you and everyone else.
Don’t be that guy. Hours of studying can make for hungry stomachs, but choosing the right kind of food is key. By bringing a quiet snack, you can save yourself embarrassment while being courteous to your neighbors at the same time. Try this healthy recipe for almond blueberry muffins to satisfy your cravings while studying. Blueberries and almonds are both proven to help improve memory function and mental clarity, things every student could use a little more of during finals time.
Almond Blueberry Muffins
Source: Deconstructing the Home
Makes about 18 muffins
- 1 ½ cups whole wheat flour
- 1/2 cup oatmeal
- 3/4 cup flax meal
- 1 cup brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon of salt
- 1/2 cup yogurt
- 2 eggs
- 1 ½ teaspoons almond extract
- 2/3 cup skim milk
- 3/4 cup fresh blueberries, rinsed
- 2/3 cup sliced almonds
1. Preheat oven to 350 degrees.
2. Line cupcake pan with paper liners.
3. In a large bowl mix together flour, oatmeal, flax meal, brown sugar, baking powder and salt.
4. Add in yogurt, eggs, milk and almond extract. Stir until well combined. Mixture should be very thick.
5. Fold in blueberries and almonds.
6. Fill prepared muffin tins 3/4 full with mixture. Sprinkle tops with cinnamon if desired.
7. Bake for 25 minutes or until golden. Remove from oven and serve warm or let cool. Enjoy!