Crunchy Seed Muffins

category: Green Eating & Living,MyDocHub
by Lisa,

The ground flax seeds mixed with water substitutes for an egg. These muffins are wonderful accompaniments for soups and salads.

Diet Types: Dairy Free, Vegan, Vegetarian

Ingredients:

1/3 cup unsalted pumpkin or Sunflower seeds, toasted

3 tablespoons Flax Seeds

1/2 cup water

2 cups Spelt Flour

1 1/2 cup barley flour

1 tablespoon baking powder

1 teaspoon salt

1 1/4 cup apple juice

1/2 cup canola oil

Serves: 8

Cooking Time: Under 30 minutes

Instructions:

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.

Nutrition Facts (Brief Analysis):

Serving Size: 1
Servings per Recipe: 8
Calories: 378
Calories from Fat: 153
Total Carbs: 50g
Dietary Fiber: 4g
Protein: 8g

Comments

2 Comments so far

Crunchy Seed Muffins : Nutrition | 28 April 2008, 00:47
[...] Continue Reading [...]
fiber in barley | 14 May 2008, 09:40
[...] Vegan, Vegetarian Ingredients: 1/3 cup unsalted pumpkin or Sunflower seeds, toasted 3 tablespoonhttp://mydochub.com/blog/index.php/2008/04/27/crunchy-seed-muffins/Cravings can be biological or emotional Chicago TribuneYou keep childhood memories close to your [...]