For Professionals

Cinnamon-Nutmeg Blueberry Muffins

Prep time: 15 min
Cook time: 30 min

Blueberries are an excellent source of vitamin C and other antioxidants, and they are very high in fiber.

Makes

12 muffins

Serving size

1 muffin

Ingredients

2 cups unsweetened rice milk

1 tablespoon apple cider vinegar

3½ cups all-purpose flour

1 cup granulated sugar

1 tablespoon Ener-G baking soda substitute

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

A pinch of ground ginger

½ cup canola oil

2 tablespoons pure vanilla extract

2½ cups fresh blueberries

Instructions

  1. Preheat the oven to 375°F.
  2. Line the cups of a muffin pan with paper liners; set aside.
  3. In a small bowl, stir together the rice milk and vinegar; set aside for 10 minutes.
  4. In a large bowl, stir together the flour, sugar, baking soda substitute, cinnamon, nutmeg, and ginger until well mixed. Add the oil and vanilla to the milk mixture and stir to blend.
  5. Add the milk mixture to the dry ingredients and stir until just combined.
  6. Fold in the blueberries. Spoon the muffin batter evenly into the cups.
  7. Bake the muffins for 25 to 30 minutes or until golden and a toothpick inserted in the center of a muffin comes out clean.
  8. Allow the muffins to cool for 15 minutes before serving.

Cooking Tip

Fresh blueberries are the best option for these muffins, because frozen berries can create an unfortunate purple-hued batter and add too much moisture.

Nutrition Info

Nutrition Info

Makes: 12 muffins  Serving size: 1 muffin

Calories

330

Fat

11 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

53 g

Sugar

22 g

Fiber

2 g

Protein

5 g

Sodium

34 mg

Calcium

112 mg

Phosphorus

150 mg

Potassium

90 mg