Lemon, Blueberry and Millet Muffins

Leslie Beck, RD See Bio

Copyright © Leslie Beck, 2015.

Leslie Beck, Registered Dietitian, is the best-selling author of 12 books on nutrition and health, writes a weekly column in The Globe and Mail, and is a regular contributor to CTV News. Based at the Medisys clinic in Toronto, Leslie offers one-on-one diet coaching, personalized meal plans and evidence-based recommendations on the use of nutritional supplements. www.lesliebeck.com

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muffins bleuets

 Ingredients:

  • 3/4 cup / 175 ml all-purpose flour
  • 3/4 cup / 175 ml whole wheat flour
  • 1/4 cup / 50 ml millet
  • 1 tsp / 5 ml baking powder
  • 1 tsp / 5 ml baking soda
  • 1/4 tsp / 1 ml salt 1 medium egg
  • 3/4 cup / 175 ml granulated sugar
  • 1 cup / 250 ml plain yogurt, 1% MF or less
  • 1/4 cup / 50 ml canola oil
  • 1/4 cup / 50 ml freshly squeezed lemon juice
  • 1 tsp / 5 ml lemon zest 3/4 cup / 175 ml fresh or frozen blueberries

Directions:

Preheat oven to 375˚F (190˚C). In a large bowl, combine all-purpose, whole-wheat flour, millet, baking powder, baking soda and salt. In a separate bowl, whisk together egg, sugar, yogurt, canola oil, lemon juice and lemon zest. Add wet ingredients to dry ingredients, whisk together to combine. Gently fold in blueberries. Pour batter into 16 non-stick or paper lined muffin cups. Bake for 20 to 22 minutes or until cooked through (when a knife inserted in the centre comes out clean).

Serves 16

From Leslie Beck’s Healthy Kitchen © Leslie Beck, 2012. Reprinted by permission from Penguin Random House


Copyright © Leslie Beck, 2015.

Leslie Beck, Registered Dietitian, is the best-selling author of 12 books on nutrition and health, writes a weekly column in The Globe and Mail, and is a regular contributor to CTV News. Based at the Medisys clinic in Toronto, Leslie offers one-on-one diet coaching, personalized meal plans and evidence-based recommendations on the use of nutritional supplements. www.lesliebeck.com

 

 

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