Quinoa and berry muffins
3
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
These tasty berry gluten-free muffins are made with quinoa flour and almond meal. We’ve sweetened them with maple flavoured syrup and seasonal berries.
Ingredients
Gluten free flour
135 g
Quinoa flour
75 g
Almond meal
2 tbs
Baking powder
2 tsp
Cooked quinoa
1 cup(s), (200g)
Almond milk
¾ cup(s), (185ml)
Reduced fat oil spread
2 tbs, (40g) melted
Sugar-free maple syrup
2 tbs
Frozen raspberries
150 g, thawed
Fresh blueberries
100 g
Fresh strawberries
100 g, chopped
Egg white
2 medium
Instructions
1
Preheat oven to 210°C. Line a 12-hole ⅓-cup (80ml) capacity muffin tin with paper cases.
2
Whisk flours, almond meal and baking powder in a medium bowl until combined. Stir cooked quinoa, milk, spread and syrup together in a medium bowl. Add quinoa mixture to flour mixture and stir until just combined. Use a fork to crush the raspberries. Add berries and gently stir until just combined.
3
Using electric beaters, beat egg whites until soft peaks form. Gently fold through flour mixture. Spoon batter into muffin cases. Bake for 22-25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Serve.
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