Quinoa Flour Muffins Lemon Berry Recipes

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QUINOA FLOUR MUFFINS - LEMON BERRY



Quinoa Flour Muffins - Lemon Berry image

Are you looking for healthy quinoa flour recipes? These nut free Lemon Berry Quinoa Flour Muffins are a tasty, flour less option for a nutritious and easy breakfast on the go or a gluten free snack for school or work.

Provided by Sharon

Categories     Dessert     Snack

Time 40m

Number Of Ingredients 14

1 1/2 cups quinoa flour
2 tsp baking powder
1/4 tsp cinnamon
pinch of sea salt
1/2 cup organic cane sugar
Zest of 1 large lemon
1/4 cup olive oil
1 large egg
1/3 cup milk
1 tsp vanilla extract
1 cup berries (I used frozen)
3 tablespoons cream cheese
1 teaspoon lemon zest
1 tablespoon sugar

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

LEMON-BERRY MUFFINS RECIPE BY TASTY



Lemon-Berry Muffins Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, granulated sugar, Mccormick® lemon extract, large eggs, buttermilk, fresh blueberry, muffin tin, muffin tin liner

Provided by Jordan Kenna

Categories     Desserts

Time 45m

Yield 6 jumbo muffins

Number Of Ingredients 12

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 ¼ cups granulated sugar, plus more for sprinkling
1 ½ teaspoons Mccormick® lemon extract
2 large eggs, room temperature
½ cup buttermilk, room temperature
6 oz fresh blueberry
muffin tin, 6 cup, jumbo
muffin tin liner

Steps:

  • Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
  • In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
  • Add the blueberries and carefully fold into the batter using a rubber spatula.
  • Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
  • Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 64 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, Sugar 27 grams

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