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Blueberry and Lemon Muffins

3 Reviews
100% 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

Preparation : 20 min Cooking : 40 min
170 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

1 cup brown rice flour 170 g
1/4 cup tapioca flour/starch 35 g
1/4 cup almond meal 28 g
1 tsp guar gum, or xanthan 4 g
2 tsp baking powder 5 g
1/2 tsp salt 2 g
7 tbsp margarine non-hydrogenated 100 g
1/3 cup sucanat 65 g
3/4 cup almond beverage, unsweetened, fortified 190 mL
1 tbsp lemon juice, freshly squeezed, plus the zest 1/2 lemon
2 eggs size large
1 cup blueberries 130 g

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 (70g)

Amount

% Daily Value

Calories

170

Fat

9 g

13 %

Saturated 1.3 g
+ Trans 0.1 g

7 %

Cholesterol

30 mg

Sodium

120 mg

5 %

Carbohydrate

22 g

7 %

Fibre

2 g

7 %

Sugars

6 g

Protein

3 g

Vitamin A

10 %

Vitamin C

3 %

Calcium

7 %

Iron

6 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : ¾ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Free  :
Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Calcium, Iron, Magnesium, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Excellent source of  :
Manganese, Vitamin D
Diet-related health claims  :
Artery-healthy, Heart-healthy

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

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Members' Reviews

3 Reviews (3 with rating only ) 100% would make this recipe again
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