Lemon Berry Muffins for Your Flat-Belly Diet
Finding bakery items that are suitable for your flat-belly diet can be difficult, so make your own! This recipe for Lemon Berry Muffins uses spelt flour, which offers whole-food nutrition, as well as fiber, vitamins, and minerals. It’s ideal for baking because it has a soft texture and a nutty flavor. Bake up a batch of these muffins any time of year, because you use frozen blueberries and raspberries.
Prep time: 15 minutes
Cook time: 18 minutes
Yield: 12 muffins
2 cups spelt flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1-1/4 cups unsweetened vanilla almond milk
1/4 cup canola oil
1 tablespoon lemon zest, packed
3 tablespoons lemon juice
1 cup frozen mixed berries (blueberries and raspberries only)
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
In a separate bowl, whisk the egg. Then whisk in the almond milk, oil, lemon zest, and 1 tablespoon of the lemon juice. Set aside.
In another bowl, place the berries. Add 2 tablespoons of the flour mixture to the bowl and toss to coat the berries.
Add the liquid mixture to the dry ingredients, and gently mix until just incorporated, being sure not to overmix. Toss in the flour-coated berries and mix just until combined.
Coat a 12-count nonstick muffin pan with cooking spray, or line with muffin papers.
Spoon the batter evenly into the muffin cups and bake for 18 minutes, or until a toothpick inserted in the middle is clean. Allow the muffins to cool in the pan on a wire rack for 5 minutes.
Remove the muffins from the pan and place them individually on a wire rack.
Using a pastry brush, spread the remaining lemon juice evenly on top of the muffins.
Per muffin: Calories 151 (From Fat 49); Fat 5g (Saturated 0g); Cholesterol 0mg; Sodium 210mg; Carbohydrate 23g (Dietary Fiber 3g); Protein 3g.