Whole Grain Blueberry Muffins

2 cups whole wheat flour
1 tsp. baking soda
1/4 cup brown sugar
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. salt
1 egg, beaten
1 cup buttermilk
3 T. oil
1 cup or fresh frozen blueberries.

Preheat oven to 375º F. Mix dry ingredients in bowl. Make well in center. Add egg, buttermilk, and oil. Stir until moistened. Fold in one cup of frozen or fresh blueberries. Fill greased muffin cups 1/2 full Bake for about 15 minutes. Makes about 16 muffins.

Adapted from La Leche League International's Whole Foods for the Whole Family.

Wicker Scones

2/3 cup plain, nonfat yogurt (Substitute the Greek variety or whole milk plain yogurt, if you like.)
1 large egg
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
8 T. cold, unsalted butter
1 cup dark chocolate chips (We use the big kind, but mini is fine, too.)*
1/2 cup granulated sugar

Preheat oven to 375ºF. Coat scone pan or cookie sheet with cooking spray. Beat egg and yogurt and set aside. Stir together flour, baking powder and soda, and salt. Add butter, cutting it in with your fingers, until mixture resembles coarse sand. Gently stir in sugar and chocolate chips. Stir in yogurt mixture with fork until a soft dough forms. Turn out dough into a lightly floured surface and knead about 5 times. If you have a scone pan (definitely worth the investment if you're a scone fan like I am), distribute dough evenly into departments. Otherwise, divide dough into about 8 equal-sized triangles. Bake 20 to 25 minutes or until medium brown. Let cool 20 minutes in pan. Remove from pan and allow to cool completely.

I'm not sure what my girls enjoy more - making or eating these scones! They are divine dipped in coffee. They also make a delicious treat for afternoon tea parties.

*For a healthier variety, substitute 1 cup frozen blueberries or cranberries. Dust with flour before adding to dough mixture.