fbpx

Blueberry and vanilla lupin flour muffins

Makes: 12

Preparation time: 15 minutes

Cooking time: 25 minutes

Ingredients

  • 2 cups (320 g) wholemeal plain flour
  • ½ cup (50 g) lupin flour
  • 3 teaspoons baking powder
  • ¾ cup (155 g) raw caster sugar
  • 1 egg
  • ½ cup canola oil
  • 1 cup buttermilk or reduced fat Greek yoghurt
  • 1½ teaspoons vanilla extract
  • 1 cup (150 g) frozen blueberries

 

Method

  1. Preheat oven to 180 °C and grease a 12-hole 1/3 cup capacity muffin pan.
  2. Sift wholemeal plain fl our, lupin flour and baking powder into a bowl. Return bran husks into the flour. Stir in sugar and blueberries. Stir to combine. Make a well in the centre.
  3. Combine buttermilk, eggs, vanilla and oil in a jug. Pour over flour mixture. Add blueberries. Stir until just combined.
  4. Divide blueberry mixture among muffin pans. Bake for 25 minutes or until golden and cooked through. Stand in the pan for 5 minutes. Turn out onto a wire rack to cool. Serve warm or at room temperature.

 

Note: Lupins may cause an allergic reaction in people with a peanut allergy.

 

TASTY TWIST

Add some ground cinnamon or mixed spice and ¼ cup chopped pistachios.

 

Recipe developed by foodnutzz.

Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact