Friday, June 24, 2011

Strawberries & Cream Muffins

These may sound and taste decadent, but they are packed with fibre and nutrients and very low in fat.

Don't let the zucchini scare you. You can't taste it but it boosts the nutrition and decreases the calorie content.

2 zucchini, grated
1 lb organic strawberries, finely diced or pulsed in food processor
3/4 cup non-fat strawberry (or vanilla) yogurt
4 egg whites (or 2 whole large eggs)
2 tsp vanilla extract
1/2 cup Splenda or sugar

2 cups organic whole wheat flour
1 cup organic oat bran
1/2 cup organic ground flax seeds
2 tbls chia seeds* (optional)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

In large bowl, whisk together wet ingredients (zucchini to Splenda/sugar). Stir together dry ingredients in a medium bowl and add to wet. Stir just until combined. Fill greased muffin cups right to the top and bake at 375 for 20-25 minutes, or until a toothpick comes out clean. Makes 12 jumbo muffins.

*After my initial awful experience using ground chia seeds in my oatmeal, I have fallen in love with using the whole seeds. I now rotate using them with ground flax and tiger nuts in my morning power porridge. I also love using them for baking. You don't really notice them in something like a muffin, but they provide incredible nutrition.

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