Blueberry-Chocolate Jicamuffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
½ cup brown rice flour½ cup sorghum flour2 tbsp psyllium husk1 tbsp baking powder2 tbsp ground flax seed11.5 oz (weight) plain, low fat yogurt3 tbsp mayonnaise2 tbsp canola oil¼ tsp salt¼ cup dark brown sugar2 tbsp Truvia Baking Blend1 tbsp pure vanilla extract1 tbsp butterscotch schnapps1 tbsp cinnamon¼ tsp allspice1 tsp cardamom2 cups grated jicama¼ cup dried blueberries¼ cup milk chocolate chips---For the Streusel Topping:2 tbsp Love Crunch Macaroon
Preheat oven to 350°F and grease a jumbo muffin tin.
In a bowl, whisk together the yogurt, mayonnaise, oil, salt, brown sugar, Truvia, vanilla, schnapps, cinnamon, allspice and cardamom.
Add the flours, psyllium, baking powder, and flaxseed, stirring well.
Fold in the jicama, blueberries, and chocolate chips.
Scoop into the muffin tin and top each with 1 tsp of the Love Crunch cereal.
Bake for 45 minutes. Let cool 30 minutes in the tin before turning out.
Serving Size: Makes 6 jumbo muffins
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, whisk together the yogurt, mayonnaise, oil, salt, brown sugar, Truvia, vanilla, schnapps, cinnamon, allspice and cardamom.
Add the flours, psyllium, baking powder, and flaxseed, stirring well.
Fold in the jicama, blueberries, and chocolate chips.
Scoop into the muffin tin and top each with 1 tsp of the Love Crunch cereal.
Bake for 45 minutes. Let cool 30 minutes in the tin before turning out.
Serving Size: Makes 6 jumbo muffins
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 369.2
- Total Fat: 14.6 g
- Cholesterol: 6.8 mg
- Sodium: 89.8 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 6.9 g
- Protein: 6.8 g
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