Three-grain Cranberry Muffins

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Three-grain Cranberry Muffins

 

 

Chewy, flavorful and not too sweet, this is a good muffin to start the day.

 

 

Ingredients

 

 

1 cup (4 1/2 oz/135 g) whole-wheat pastry flour

2/3 cup (3 oz/90 g) oat flour

1/4 cup (1 oz/30 g) buckwheat flour

1/4 cup (1 3/4 oz/50 g) natural cane sugar

1 tablespoon baking powder

1/4 teaspoon sea salt

1 tablespoon grated orange zest

1/2 cup (4 oz/120 g) low-fat silken tofu

1 tablespoon canola oil

2 - large egg whites

1 cup (8 fl oz/240 ml) low-fat buttermilk

1 cup (5 oz/150 g) dried cranberries (craisins)

 

 

Preparation - Estimated cooking time: Under 30 minutes -

1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 12-cup muffin

tin with cooking spray.

2 In a large bowl, whisk together flours, sugar, baking powder, salt and

orange zest.

3 In a food processor, blend tofu and oil until very smooth. Pulse in egg

whites, followed by buttermilk.

4 Pour liquid over dry ingredients and, using a rubber spatula, stir only

until ingredients begin to form a batter. Add cranberries and stir just

until mixed.

5 Spoon the batter into the prepared muffin tin. Bake for 20 to 22 minutes,

until browned and a skewer inserted into the center of a muffin comes out

clean. Remove from pans and let cool on a wire rack.

 

Nutritional Analysis

Number of Servings: 1 dozen muffins

Per Serving

Calories 130 Carbohydrate 26 g

Fat 1.9 g Fiber 3.9 g

Protein 5 g Saturated fat 0.2 g

Sodium 126 mg

 

 

 

 

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