Blueberry Power Muffins
- Number of Servings: 12
Ingredients
1 cup Yogurt, Greek gods traditional plain Greek yogurt 2 serving egg beaten (by SMILES4383) 0.25 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 0.75 cup King Arthur 100% Unbleached White Whole Wheat Flour 1 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 tsp Baking Powder .50 tsp Baking Soda .25 cup Milk, 1% .50 tsp Ginger Root 1 tsp Cinnamon, ground 1 cup Blueberries, fresh 6 tbsp Honey
1. Heat oven to 325°F. Lightly coat 12-cup muffin pan with cooking spray and dust with flour.
2. In large bowl, whisk together flours, quinoa, baking powder, cinnamon, ginger, baking soda, and salt.
3. In medium bowl, whisk together eggs, yogurt, milk, and honey. Fold egg mixture into flour mixture until just combined, then stir in raspberries.
4. Divide batter among muffin-pan cups and bake until toothpick inserted into centers of muffins comes out clean, 15 to 20 minutes. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Serving Size: makes 12 in muffin pan.
Number of Servings: 12
Recipe submitted by SparkPeople user JARMSTRON58.
2. In large bowl, whisk together flours, quinoa, baking powder, cinnamon, ginger, baking soda, and salt.
3. In medium bowl, whisk together eggs, yogurt, milk, and honey. Fold egg mixture into flour mixture until just combined, then stir in raspberries.
4. Divide batter among muffin-pan cups and bake until toothpick inserted into centers of muffins comes out clean, 15 to 20 minutes. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Serving Size: makes 12 in muffin pan.
Number of Servings: 12
Recipe submitted by SparkPeople user JARMSTRON58.
Nutritional Info Amount Per Serving
- Calories: 112.6
- Total Fat: 2.7 g
- Cholesterol: 4.4 mg
- Sodium: 109.1 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.7 g
- Protein: 3.0 g
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