Bluerberry Flax Muffins

1/4 cup flax seed
1 3/4 cup whole wheat flour
1 cup all purpose flour
3/4 cup golden brown sugar, packed
2 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups fresh or frozen blueberries (do not thaw)
3 large eggs, beaten
1 1/2 cups milk
1/2 cup unsweetened applesauce
1 tsp vanilla
cooking spray
1 Tbsp flax seeds

Place an oven rack in the middle position and preheat to 375G. Place the 1/4 cup flax seed in a coffee grinder (or blender or small food processor) and process til finely ground.
Place the ground flax seed in a large bowl and whisk in the flours, brown sugar, baking powders, cinnamon and salt. Place the blueberries in a second bowl and coat with 2 Tbsp of flour mixture and mix untiul just combined. Fold berries into batter.
Spray a 12-slot muffin pan with spray (or use muffin liners). Spoon batter into pan; the batter should come right up to the top of each slot. Sprinkle the tops of each muffin with 1 Tbsp of flax seed.
Bake muffins for 25 minutes of til muffins spring back when genlty touched in the center.

Blueberry-Orange Pancakes

1 cup all-purpose flour
1/2 cup whole what flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1 container plain low fat yogurt
1/3 cup skim milk
1/2 cup orange juice
2 eggs
1 Tbsp canola oil
1 tsp grated orange zest
1 tsp vanilla extract
1 cup fresh blueberries
Maple syrup for serving

Combine dry ingredients. In a separate bowl, combine yogurt, milk, juice, eggs, oil, orange zest and whisk until well blended. Combine dry and wet ingredients and stir until a smooth batter forms.
Spoon batter by 1/4 cupfuls onto hot skillet. Sprinkle 5 or 6 blueberries into each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook til lightly browned.