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| Crunchy Seed Muffins |
Diet Type: Dairy Free
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Cooking Time: Under 30 minutes
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Ingredients:
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1/3 cup unsalted pumpkin or Sunflower seeds, toasted |
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3 tablespoons Flax Seeds |
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1/2 cup water |
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2 cups Spelt Flour |
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1 1/2 cup barley flour |
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1 tablespoon baking powder |
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1 teaspoon salt |
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1 1/4 cup apple juice |
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1/2 cup canola oil |
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Directions:
Preheat oven to 375 degrees.
Lightly oil muffin cups. Set aside. In a blender, grind the Flax Seeds. Add the water and process until you achieve a slightly gummy mixture, about 30 seconds. Set aside.
In a large bowl, combine the flours, seeds, baking powder and salt. To the flax seed mixture, add the water and oil and process until well blended and frothy, about 2 minutes. Stir this mixture into the dry ingredients, just until all of the flour has been absorbed, adding extra water if the mixture seems very dry.
Spoon the batter to the top of each muffin cup. Bake about 15-20 minutes or until a toothpick comes out clean. Set the muffin tin on a wire rack and allow to cool for 2-3 minutes.
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Servings: 8
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Author: Polly Pitchford, Full Spectrum Health™
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 8
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| Amount Per Serving |
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Calories 378
Calories from Fat 153
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% Daily Value*
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| | Total Fat 17g | 26% | | | Saturated Fat 1g | 6% | | | Mono Fat 9g | | | | Poly Fat 6g | | | | Sodium 432mg | 18% | | | Total Carbs 50g | 17% | | | Dietary Fiber 4g | 16% | | | Protein 8g | | | | Iron | 17% | | | Calcium | 15% | | | Vitamin C | 18% | | | Vitamin E | 16% | | | Vitamin A | 0% | | | Vitamin B-6 | 10% | | | Pantothenic acid | 1% | | | Niacin | 21% | | | Riboflavin | 6% | | | Thiamin | 20% | | | Folate | 4% | | | Selenium | 1% | | | Manganese | 25% | | | Copper | 10% | | | Zinc | 7% | | | Potassium | 8% | | | Phosphorus | 28% | | | Magnesium | 13% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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