Mixed berry corn muffins

Mixed berry corn muffins
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 116.0
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.6 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Mixed berry corn muffins calories by ingredient
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Introduction

Dense and filling, but not too sweet those muffins make for a perfect snack! No eggs, no butter, no wheat, and little fat/sugar...almost sin-free! Dense and filling, but not too sweet those muffins make for a perfect snack! No eggs, no butter, no wheat, and little fat/sugar...almost sin-free!
Number of Servings: 18

Ingredients

    Rice flour, white, 250 grams (remove)
    Polenta, (finer is better), 170 gram(s) (remove)
    Brown Sugar, 6 tsp unpacked
    Mixed berries (eg blueberries, red currants, raspberries, blackberries, blackcurrants...), 250 gram(s)
    Desira yoghurt nature, 170 gram(s)
    Bicarbonate of Soda, 0.5 tbsp
    Apples, fresh, 2 medium (Yield 200g pulp)
    Lemon Juice, 0.125 cup
    Sunflower Oil, 1 tbsp
    Water, 150 ml

Directions

Preheat oven to 200C/400F/GM6

Grate the apples finely.

Sieve the polenta and rice flour with the bicarbonate into one bowl. Mix the berries and sugar in.

Separately mix the apples, yoghurt, lemon juice. oil and water (you can substitute unsweetened apple juice for the water if you want a sweeter muffin)

Combine the dry and wet mixes and pour into silicon muffin pan (I used paper, it sticks!!!!!) It works out about 2 level tbsp of mix per muffin.

Bake in center of the oven for 15-20 minutes until golden, and a blade comes out clean after being inserted in centre.

Leave to cool, and transfer to a wire rack.

Makes 18 muffins.

Note: the frozen fruits I used have a little sugar added to them, so you may need to up the brown sugar by 0.5-1 tbsp if using unsweetend/fresh!

Number of Servings: 18

Recipe submitted by SparkPeople user KNITTINGFROG.

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