Friday, April 13, 2012

Whole Wheat or Gluten Free Healthy Corn-Blueberry Muffins

Super simple and healthy recipe to try this weekend. Great breakfast or mid afternoon snack with tea. You wont even know they are healthy! Enjoy!

Recipe/ Whole Wheat or Gluten Free Healthy Corn-Blueberry Muffins
Dietary Consideration/ Gluten Free, Dairy Free, Low Fat, Low Calorie (and tasty!)
Nutrition Facts/ Calories: 60, Fat: 4g, Cholesterol: 20mg

Previous Blueberry Recipes/
Healthy Blueberry Muffins
Mini Vegan Blueberry Cheesecakes
Vegan & Gluten Free Blueberry Oat Scones
Vegan & Gluten Free Blueberry Jam


Whole Wheat or Gluten Free Healthy Corn-Blueberry Muffins
Makes 12

1 1/2 cups whole wheat flour (or substitute for gluten free flour)
3/4 cup coarse cornmeal
1/2 cup granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons finely grated orange zest
1 1/4 cups soy milk
2 large eggs, separated (keep whites)
2 tablespoons earth balance, melted
1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed

Nonstick cooking spray

Preheat oven to 400˚F (200˚C), with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking soda, cinnamon, salt, and orange zest.

In a small bowl, whisk together soy milk, egg yolks (keep the whites in a separate bowl), and butter. Stir soy milk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.

Spoon batter into prepared muffin tin, filling each cup full. Bake 18-20 minutes for full size and 10-12 minutes for mini muffins, or until golden brown. Remove from oven. Let muffins cool slightly, about 10 minutes, before turning out of tin. Enjoy!

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