|2 1/2 cups/625 ml||whole wheat flour|
|2 tsp / 10 ml||cinnamon|
|1 tsp / 5 ml||cloves|
|2 tsp / 10 ml||baking powder|
|1/2 tsp / 2 ml||baking soda|
|1/4 tsp / 1 ml||salt|
|1/3 cup / 75 ml||quinoa, uncooked|
|1 cup / 250 ml||pure pumpkin puree|
|2/3 cup / 150 ml||low fat (1% MF or less) milk or soymilk|
|1/4 cup / 50 ml||canola oil|
|1/2 cup / 125 ml||brown sugar|
|1/4 cup / 50 ml||white sugar|
|1/4 cup / 50 ml||psyllium|
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine flour, cinnamon, cloves, baking powder, baking soda, salt and quinoa.
In a separate bowl, combine pumpkin puree, milk, canola oil, eggs and sugars.
Add wet ingredients to dry ingredients; mix just enough to combine.
Pour batter into 16 lined muffin tins. Sprinkle psyllium on top of muffins.
Bake for 20 to 25 minutes, or until cooked through (when a knife inserted in the centre comes out clean).
Per muffin: 171 cal, 4 g pro, 5 g total fat (1 g saturated fat), 29 g carb, 4 g fibre, 27 mg chol, 131 mg sodium
- Excellent source of: vitamin A
- Good source of: magnesium
- Low in sodium
- Low in saturated fat
- High source of fibre
Source: Heart Healthy Foods for Life