Blueberry and Lemon Muffins

9 Reviews
88% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

??? brown rice flour ???
??? tapioca flour/starch ???
??? almond meal ???
??? guar gum, or xanthan ???
??? baking powder ???
??? salt ???
??? margarine non-hydrogenated ???
??? sucanat ???
??? almond beverage, unsweetened, fortified ???
??? lemon juice, freshly squeezed, plus the zest ???
??? eggs size large ???
??? blueberries ???

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin pan.
  2. Combine the flours, almond meal, guar gum or xanthan, baking powder and salt in a bowl.
  3. In another bowl, mix the margarine, sugar and lemon zest with a mixer. While whisking, add the eggs one at a same time, and then the lemon juice. Stir in the dry ingredients and milk alternately. Add the blueberries to the mixture.
  4. Fill the prepared muffin pan three-quarters of the way. Dust with raw sugar and decorate with 3 or 4 large blueberries.
  5. Bake for 35 to 40 minutes.

Nutrition Facts Table

per 1 serving (70 g)

Amount

% Daily Value

Calories

180

Fat

9 g

14 %

Saturated 1.4 g
+ Trans 0.1 g

7 %

Cholesterol

30 mg

Sodium

120 mg

5 %

Carbohydrate

21 g

7 %

Fibre

1 g

6 %

Sugars

7 g

Net Carbs

20 g

Protein

3 g

Vitamin A

10 %

Vitamin C

3 %

Calcium

6 %

Iron

5 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Manganese, Vitamin D
Source of  :
Calcium, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Meat and Alternatives 0
Fats 1 ½
Other Foods ½
More info
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Reviews

9 Reviews (9 with rating only) 88% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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