Whole Wheat Orange Spice Muffins

2 1/2 cups whole wheat flour
1/2 cup flax seed meal (ground flax seeds)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon pumpkin pie spice
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 cup freshly squeezed orange juice
2 tablespoons fresh orange zest
1/3 cup neutral flavored oil such as canola, vegetable or grapeseed
3/4 cup lightly packed brown sugar
1 t. vanilla extract
3/4 cup chopped walnuts

Preheat oven to 375 degrees; grease 12 muffin cups or line with paper baking cups. Zest and juice 2 or 3 medium oranges, measure out juice and zest; set aside. Chop and measure walnuts; set aside.

In a large mixing bowl, combine flour, flax seed meal, baking powder, baking soda, salt, and pumpkin pie spice. Using a wire whisk, blend ingredients together very well. This is your dry mixture. Set it aside.

In a separate bowl, combine beaten eggs, buttermilk, orange juice and zest, oil, brown sugar, and vanilla. Whisk together well. This is your wet mixture.

Pour the wet mixture into the dry mixture and stir with a wooden spoon just until all the flour has been incorporated. Make sure to scrape up all the flour from the bottom of the bowl as you are mixing. Once you no longer see any pockets of flour remaining, gently fold in the walnuts.

Using a large spoon or an ice cream scoop, fill each muffin cup almost to the top. Divide any remaining batter between the cups so that they are somewhat equal. Put the muffins in a preheated 375 degree oven and bake for 20 minutes. Check to see if they are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done. If not, let the muffins bake an additional 2 minutes and check again. When muffins are done, let cool on a wire rack for five minutes then remove muffins from pan and let cool completely on the wire rack.

- Pinch My Salt