When we tossed the crackers and chips from our cupboards we needed to replace them with healthier snacks, because kids still need to snack!
Muffins of all sorts have been a wonderful replacement for the empty, dead calories we used to consume in order to pacify our hunger until dinner. So, bring on the muffins!

Homemade Blueberry Muffins

Ingredients:
3 cups whole grain flour (I use any combination of whole wheat, white whole wheat, or whole wheat pastry flour)
1 1/2 cups sucanat
1 t vanilla
1 cup milk
1 1/4 t baking powder
1/2 t baking soda
1/2 t sea salt
1/2 stick organic butter
1/4 cup organic coconut oil
1 cup fresh or frozen blueberries

In large mixing bowl, with mixer,
mix together coconut oil and softened butter, then add sucanant and mix until well blended. Add vanilla.
In a separate bowl, mix all dry ingredients together. Add into butter mixture, add milk. Mix together by hand. Add blueberries last.
Spoon into baking cups and bake at 350 17 minutes or until desired browing. My kids like them mushy so I often pull them out sooner. If you like a drier muffin, add an egg to the inital butter-sucanat mixture.
There you are!
A healthy snack high in fiber, whole grains, antioxidants, calcium, and low on the glycemic index!
Filling and yummy! You will be so surprised how good they are.

Yummy, not too sweet, a wonderful treat! Simple to make!

Dough Ingredients:
2 3/4 cups unbleached, unbromated white flour ( I use Bob's Red Mill Organic -- it is actually a whole grain flour -- I love to bake cookies and lighter baked goods with it -- less dense than a hard red whole wheat)
1/3 cup organic sugar
2/4 t salt
1 T baking powder
1/2 cup cold butter
2 T lemon juice ( I prefer fresh squeezed)
2 large eggs (farm fresh, free range are always
1/2-2/3 cup milk or cream (I use raw whole milk which works beautifully)

Topping:
2 t milk
2 t sugar

Directions:
1. In a large mixing bowl, whisk together dry ingredients.
2. Work in butter until crumbly. It's fine if some of the butter remains large and not mixed well (the colder the butter remains, the better).
3. In a seperate bowl whisk together eggs, vanilla, and milk
4. Add the liquid ingredients to the dry ingredients and stir until ingredients are all moistened and stick together. Depending on the brand of flour, you may need to add a bit more -- the dough should be moist but not wet and gooey.
5. Line your pans with parchment paper and form 4  inch circles about  3/4 inch thick.
Cut a part into small wedges, about 1 - 1 1/2 inch wide at the outer edge. Should have around 2 dozen wedges.
6. Seperate wedges so they have plenty of room to expand and rise while baking.
7. Place cookie sheet in freezer 30 minutes before baking. This allows for greater rise and a flakier scone.
8. Mix topping ingredients together and baste on top of wedges with a brush.
9. Bake in a 375 degree oven 25 minutes or until done. Should be a golden brown on top, or, if you like a softer, doughier scone like me (I just like stuff doughier), remove when just starting to brown and firm to the touch.