Yields: 12 muffins (805g, 1 muffin=67g)
Preheat oven to 425º F
- 1 1/2cups unbleached all purpose flour
- ½ cup quinoa flakes (available at health food stores, can sub with ap flour if you can’t get it)
- ½ cup sugar
- 1 tablespoon baking powder
- 1 tablespoon flax seeds or fortified flax (optional: available at health food stores, can sub bran or wheat germ)
- ¼ teaspoon iodized salt
- Grated zest of ½ lemon
- 1 cup 2% organic milk
- 1 large egg
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 3/4 cups fresh or frozen (unthawed) blueberries
- lemon balm (if available from your garden, use however many leaves you would like)
Prepare muffin tin (for 12 muffins) with a light spray of non-stick cooking spray. In a small fry pan, melt the butter and the canola oil together. Set aside to cool.
Sift dry ingredients (except the quinoa flakes and flax) into a medium sized bowl. Add the quinoa flakes and flax. Give the dry mixture a quick stir using a whisk to combine.
Make a well in the center of the dry ingredients and add the milk, egg, cooled butter/oil mixture and lemon zest. Gently whisk these ingredients, trying not to incorporate too much of the flour -- then incorporate the flour mixture. Be careful not to over stir. Mix until almost, but not quite, fully blended.
Using a rubber spatula stir in the blueberries and lemon balm. Using an ice cream scoop, scoop into prepared muffin tins. Bake for 20 minutes, cool on wire rack then depan and serve muffins in a napkin lined country basket.
GardenCuizine Nutrition Analysis calculated from USDA nutrient values:
serving size 1 muffin: Calories: 163 (8%DV), Total Fat: 5.6g (9%DV), Cholesterol: 24.3mg (8%DV), Sodium: 183mg (8%DV), Total Carbohydrate: 25.1g (8%DV), Dietary Fiber: 1.0g (4%DV), Calcium: 96.9mg (10%DV), Riboflavin: ~0.2mg (~12%DV)
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