Blueberry Muffins
Makes 12 muffins
These muffins are loaded with protective blueberries.
1
vegetable oil spray
1 1/2
cups
unbleached flour
1 1/2
cups
barley flour
1/4
cup
sugar or other sweetener
2
teaspoons
baking soda
1/2
teaspoon
salt
1 1/2
cups
fortified soy- or rice milk
1/3
cup
orange juice concentrate
2
tablespoons
seasoned rice vinegar
2
tablespoons
canola oil
2
cups
fresh or frozen
blueberries
Preheat oven to 350°F. Spray a 12-cup muffin tin with vegetable oil spray.
Mix flours, sugar, baking soda, and salt.
In a separate large bowl combine non-dairy milk, orange juice concentrate, vinegar, and oil. Add flour mixture and stir just to mix. Stir in blueberries.
Spoon batter into prepared muffin cups, filling to just below tops.
Bake until lightly browned and tops of muffins bounce back when pressed, 25 to 30 minutes. Remove from oven and let stand about 5 minutes, then remove from pan and cool on a rack.
Per muffin
- Calories: 203
- Fat: 3.3 g
- Saturated Fat: 0.3 g
- Calories from Fat: 14.7%
- Cholesterol: 0 mg
- Protein: 5 g
- Carbohydrates: 39.3 g
- Sugar: 11.5 g
- Fiber: 3.3 g
- Sodium: 366 mg
- Calcium: 50 mg
- Iron: 1.6 mg
- Vitamin C: 13.3 mg
- Beta Carotene: 13 mcg
- Vitamin E: 1.1 mg
Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.
|
