|2 1/2 cups||whole wheat flour|
|1 tbsp||ground flaxseed|
|2 tsp||baking powder|
|1/2 tsp||baking soda|
|1/3 cup||quinoa, uncooked|
|1 cup||pure pumpkin puree|
|2/3 cup||low fat (1% MF or less) milk or soymilk|
|1/4 cup||canola oil|
|1/2 cup||brown sugar|
|1/4 cup||white sugar|
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine flour, flaxseed, cinnamon, cloves, baking powder, baking soda, salt and quinoa.
In a separate bowl, combine pumpkin puree, milk, canola oil, eggs and sugar.
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