Thursday, October 28, 2010

GF SuperHero Breakfast Muffins

I was all excited to put my lentil puree to the test so here's what I came up with.  Since my main objective was to have something super healthy and quick to jumpstart my day I threw in as many of the purported superfoods (oatbran, flaxseed, cinnamon, blueberries and lentils) I could think of!  And since i'm cutting back on wheat it also had to be gluten free. I'm quite pleased with the flavor and texture.  I might change it ever so slightly next time by cutting out 2 tablespoons of brown sugar and replacing it with 2 tablespoons agave nectar! Also might switch oatbran to 1/4 cup and flaxseed to 1/2 cup.  Anyhow it tasted mighty good as is so go for it!


1 cup *gluten free flour mixture*
1/2 cup oatbran
1/4 cup flaxseed
1/4 cup brown sugar
2 teaspoons baking powder
*2 teaspoons cinnamon*
1/2 teaspoon salt

1/2 cup lentil butter
1/2 cup soy milk
1/2 cup mango/orange juice
2 tablespoons canola oil
1 ripe banana

1 cup frozen blueberries

Mix dry ingredients in a large bowl.  Whirl liquid ingredients together.  Pour into the dry.  Mix together well without overbeating.  Add the frozen blueberries.  Use 1/4 cup batter per muffin.  Bake at 375 degrees for about 18 minutes. Cool.  Eat one and feel good about how many of the superfoods are contained in such a tiny little package!  Eat two and feel like a superhero :O)

*Gluten-free flour mixture: 2-3/4 cups organic brown rice flour, 1/2 cup tapioca starch plus 1/4 cup Bob's Red Mill Almond Meal. This makes 3-1/2 cups gluten-free flour.*

*2 teaspoons cinnamon gives muffin quite a prounounced  cinnamon flavor -- if you like a more delicate flavor use only 1 teaspoon *

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