QUINOA FLOUR MUFFINS - LEMON BERRY
Steps:
- Preheat oven to 400 and line a muffin tin with paper liners
- Whisk together the quinoa flour, salt, baking powder, and cinnamon in a large mixing bowl
- In a separate bowl, add the sugar and lemon zest and rub them together. I just used my fingers! Add to the flour mixture and stir.
- In another bowl, mix olive oil, egg, milk, and vanilla.
- Combine the wet ingredients into the quinoa flour mixture, adding it bit by bit until just combined. Then fold in the frozen berries.
- Stir together the cream cheese, lemon zest, and sugar. Fill each muffin cup half way with batter and then add a teaspoon of cream cheese filling to each. Finish with the remaining batter so you can't see the cream cheese filling.
- Bake muffins for 20 minutes, or until muffins are golden brown and a toothpick comes out clean.
- Let cool on a wire rack.
- Store covered for up to 2 days.
Nutrition Facts : Calories 192 kcal, Carbohydrate 24 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 29 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
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