Citrus-Scented Seeded Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1 1/2 cups whole wheat pastry flour |
1/2 cup semolina flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon sea salt |
1/3 cup avocado oil |
3 tablespoons brown rice syrup |
1/2 cup erythritol (see note, below) |
grated zest of 1 lemon |
grated zest of 1 orange |
1/2 cup combined lemon and orange juice |
1 teaspoon pure vanilla extract |
2/3-1 cup unsweetened almond milk |
1 teaspoon chia seeds |
2 teaspoons chopped sunflower seeds |
2 teaspoons chopped pumpkin seeds |
Directions:
1. Preheat oven to 350 degrees. Lightly oil a 24-cup mini muffin pan.
2. Whisk together flours, baking powder, baking soda and salt. Combine oil, rice syrup and erythritol in a small saucepan and cook, stirring, until the granules dissolve, 2 to 3 minutes. Remove from heat and whisk in zests, juices and vanilla. Mix into dry ingredients and slowly mix in almond milk until a smooth batter forms. Fold in seeds until incorporated through the batter. Divide batter evenly among muffin cups, filling cups two-thirds full.
3. Bake for 20 to 25 minutes, until the tops of the muffins spring back to the touch. Cool for 5 minutes before carefully removing the muffins from the cups. Transfer to a cooling rack and cool completely. (You can freeze and thaw these in pairs so you won't be tempted to eat the whole batch.)
4. Note: Erythritol is a natural no-calorie sweetener made from fermented sugar alcohol. Completely natural, this sweetener is about 75% as sweet as sugar but without the calories. It is available at natural food stores and online.
5. Per Muffin: Calories 67; Protein 1.3g; Total Fat 3.4g; Saturated Fat .41g; Cholesterol 0mg; Carbohydrate 8.1g; Dietary Fiber .87g; Sodium 94mg Nutritional analysis provided by This Crazy Vegan Life by Christina Pirello Reprinted from This Crazy Vegan Life by Christina Pirello by arrangement with HP Books, a member of Penguin Group (USA) Inc., Copyright © 2008 by Christina Pirello.
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