Multi-grain Blueberry Muffin
|2||cups spelt flour|
|1/2||cup stone-ground yellow corn meal|
|1/2||cup oat bran|
|1/3||cup lightly ground flax seeds|
|1 ½||teaspoons baking powder|
|1||teaspoon baking soda|
|1||teaspoon ground cinnamon|
|1/2||teaspoon sea salt|
|1||cup orange juice|
|1/2||cup canola oil|
|3/4||cup Agave In The Raw®|
|1||teaspoon vanilla extract|
|1 ½||cups blueberries|
|2||tablespoons rolled oats|
|1||tablespoon unhulled sesame seeds|
Preheat the oven to 325°F. Line a medium-sized muffin tin with cupcake liners, preferably foil.
In a large bowl, combine the spelt flour, cornmeal, oat bran, flax seeds, baking powder, baking soda, cinnamon, and salt. In a smaller bowl, whisk the eggs lightly. To the eggs, add the orange juice, oil, agave and vanilla, whisking until they are well combined. Pour the liquid ingredients into the dry and whisk just until blended. Mix in the berries. Spoon the batter into the prepared muffin tins, filling cups almost to the top. Top each muffin with a sprinkling of the oats and sesame seeds.
Bake for 18 to 20 minutes, or until the muffins are deep golden brown and spring back lightly when pressed gently in the center. Immediately turn the muffins out on to a wire rack to cool. Serve slightly warm. If desired, muffins can be cooled to room temperature, individually foil-wrapped, and frozen. To defrost, unwrap and let sit at room temperature for about 30 minutes.
Per Serving (1 muffin): 200 calories, 8g fat (1g saturated fat), 28g carbohydrate, 4g protein, 4g dietary fiber, 75mg sodium.