Ingredients
| Quantity | Ingredients |
|---|---|
| 2 1/2 cups | whole wheat flour |
| 1 tbsp | ground flaxseed |
| 2 tsp | cinnamon |
| 1 tsp | cloves |
| 2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/4 tsp | salt |
| 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 |
| 2 | eggs |
| 1/2 cup | brown sugar |
| 1/4 cup | white sugar |
| 1/4 cup | psyllium |
Directions
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).
Serves 16.
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