Makes 12 muffins
These muffins are loaded with delicious, protective blueberries.
1-1/2 cups unbleached flour
1-1/2 cups barley flour
1/4 cup sugar or other sweetener
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups fortified soymilk or rice milk
1/3 cup orange juice concentrate
2 tablespoons seasoned rice vinegar
2 tablespoons canola oil
2 cups blueberries, fresh or frozen
Preheat oven to 350oF.
Mix flours, sugar, baking soda, and salt.
In a large bowl combine milk, orange juice concentrate, vinegar, and oil. Add flour mixture and stir just to mix. Stir in blueberries.
Spoon batter into oil-sprayed muffin cups, filling to just below tops.
Bake 25 to 30 minutes, until lightly browned and tops of muffins bounce back when pressed. Remove from oven and let stand about 5 minutes, then remove from pan and cool on a rack.
Per muffin: 229 calories; 6 g protein; 45 g carbohydrate; 3 g fat; 5 g fiber; 306 mg sodium; calories from protein: 10%; calories from carbohydrates: 77%; calories from fats: 13%
Recipe from Healthy Eating for Life for Cancer by Vesanto Melina, M.S., R.D.
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