Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 25 min
Servings: 16
Recipe By: Kate Lynde
From: Vegetarian Times 2007 Reader Recipe Contest
Other Breakfast & Brunch
Other Grains
Other Breakfast & Brunch
Other Grains
Wheat-free Double Berry Muffins
Ingredients
1 cup quick rolled oats
1 cup barley flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon, ground
1/2 teaspoon cardamom seeds, ground
3/4 cup vanilla yogurt
1/4 cup water or 1/4 cup apple juice
1 beaten egg
1/4 cup canola oil
1/4 cup organic applesauce
1 cup frozen cranberries
1/2 cup frozen raspberries
1/2 cup chopped walnuts
1 cup barley flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon, ground
1/2 teaspoon cardamom seeds, ground
3/4 cup vanilla yogurt
1/4 cup water or 1/4 cup apple juice
1 beaten egg
1/4 cup canola oil
1/4 cup organic applesauce
1 cup frozen cranberries
1/2 cup frozen raspberries
1/2 cup chopped walnuts
Directions
Preheat oven to 400 degrees. Grease or spray muffin tin.
Mix dry ingredients. In a separate bowl or large measuring cup, mix all liquid ingredients, including applesauce. Add liquid to dry, mixing until barely mixed; do not over mix. Add cranberries, raspberries and walnuts. Again, barely mix.
Spoon into muffin tin, filling about 3/4 full. Bake for about 25 minutes. Cool before serving.
Mix dry ingredients. In a separate bowl or large measuring cup, mix all liquid ingredients, including applesauce. Add liquid to dry, mixing until barely mixed; do not over mix. Add cranberries, raspberries and walnuts. Again, barely mix.
Spoon into muffin tin, filling about 3/4 full. Bake for about 25 minutes. Cool before serving.
Nutrition Facts
As prepared, each serving contains 130 calories, 7g total fat, 15mg cholesterol, 190mg sodium, 14g total carbohydrate and 3g protein.
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