Lemon-Raspberry Muffins

Ingredients:

• 1 cup quinoa flakes
• 1 cup whole-wheat flour
• 2 tbsp. granular sugar substitute
• 2 tsp. baking powder
• 1 tsp. grated lemon zest
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup light buttermilk
• 3 tbsp. safflower or canola oil
• 1 large egg
• 1 cup fresh or frozen (thawed and drained) raspberries

Makes 12 muffins (1 muffin per serving)

1. Heat the oven to  375 F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, stir together the quinoa flakes, flour, sugar substitute, baking powder, lemon zest, baking soda and salt.
3. In another large bowl, whisk together the buttermilk, oil and egg. Make a well in the center of the dry ingredients, add the buttermilk mixture, and fold until just combined. Fold in the raspberries.
4. Spoon the batter into the muffin cups and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The people at the South Beach Diet have done it again. These fruity muffins are deliciously filling. These muffins are better than the ones you but at the grocery store and at your local bakery. This was also the first time I cooked with quinoa and it was surprisingly delicious. Quinoa is filled with protein so it will keep you going like the Energizer Bunny. You can also use blueberries or blackberries in place of the raspberries and your muffins will still be delicious.