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Cranberries and orange flavor these delicious muffins made with pumpkin seed and chickpea flour.

Cranberry Pumpkin Seed Muffins

(p. 218)

Ingredients

2 cups pumpkin seed flour
¼ cup whole-wheat flour
2 TB. Chickpea flour
1 ½ tsp. baking soda
½ tsp. salt
2/3 cup skim milk
¼ cup butter, melted
¼ cup honey
3 large eggs
1 TB. orange zest
½ cup dried cranberries

Preparation

1. Preheat the oven to 350. Line a muffin pan with 12 paper liners.
2. In a medium bowl, stir together pumpkin seed flour, whole-wheat flour, chickenpea flour, baking soda, and salt.
3. In a large bowl, whisk together skim milk, butter, honey, eggs, and orange zest. Fold into flour mixture, and stir in cranberries.
4. Divide batter among 12 muffin cups. Bake for 25 to 30 minutes. Remove muffins from the pan, and cool on a wire rack.

Prep time: 10 minutes
Cook time: 25 to 30 minutes

Per serving size (12 snack servings, Yield: 12 muffins, serving size 1 muffin): 234 calories, 8g protein, 18g carbohydrates, 1g fiber, 16g fat, 5g saturated fat, glycemic index: low, glycemic load: 6

*Recipe and image courtesy of The Complete Idiot’s Guide to Glycemic Index Snacks by Lucy Beale and Julie Alles, R.D., L.D., C.L.T. Publisher: Alpha Books.*