Tuesday, February 22, 2011
Pineapple Blueberry Muffin
Not just any muffins. I want whole grains, protein and veggies involved. So I created these today. I used oat flour for the additional iron and protein. Also, molasses instead of refined sugar gives these muffins extra calcium, magnesium, iron and potassium. I included carrots to sneak in a veggie and nuts for more protein.
It's a lot of ingredients, but these are meals in a muffin! Seriously, they leave nothing out.
1 c oat flour (make from whole rolled oats and a food processor or coffee grinder)
1 1/4 c whole wheat flour
3/4 c flax seed meal
2 t baking soda
1 t baking powder
1/2 t salt
2 medium carrots, grated (or finely chopped, if you already have the food processor out from the oats)
1 20 oz. can crushed pineapple with juice
2 eggs, beaten
3/4 c milk
1/2-3/4 c molasses (you could use same amount of honey or 1/2 c brown sugar)
1 t vanilla
1 t grated orange zest (delicious, but unnecessary)
2 c fresh or frozen blueberries
1 c chopped nuts (I use pecans because I'm allergic to walnuts)
Preheat oven to 375.
Combine dry ingredients and whisk together. Then mix in carrots and pineapple.
Beat wet ingredients in a large bowl, then mix in dry ingredients. Lastly, stir in blueberries and nuts. Mix as little as possible for fluffy muffins.
Grease muffin tin and fill cups with 1/4 c of batter.
Bake for 25-30 minutes.
The most difficult part - putting them in the freezer to eat another day. Gwenny and I could easily eat six of them right now. :)