Five Grain Berry Muffins
2 1/2 cups whole wheat pastry flour
1/2 cup rolled oats
1/2 cup grains, such as millet, rolled quinoa or rolled barley
1/4 cup flax seeds
1 1/2 teaspoons baking soda
1 teaspoon Clabber Girl Baking Powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil such as canola
1 cup orange juice
2/3 cup agave syrup
1/2 cup sunflower seeds
1 1/2 cups berries, fresh or frozen (unthawed), blueberries, cranberries, raspberries or a blend
Preheat the oven to 375 °. Prepare a muffin tin* with muffin cups, brush with oil or use non-stick spray.
Whisk together the whole wheat pastry flour, rolled, oats, millet or quinoa, flax seeds, baking soda, Clabebr Girl Baking Powder and salt. In a separate bowl, whisk together the eggs, vegetable oil, orange juice and agave syrup. Make a well in the center of the dry ingredients and add the egg mixture. Whisk just until combined. Stir in the sunflower seeds and the berries.
Divide the batter between the prepared muffin cups. Place in the center of the oven and bake for 18 to 22 minutes. Allow to cool for about 10 to 15 minutes, remove from the pan to cool further and serve.
• My muffin tin is a standard home muffin size and I get 1 dozen very large muffins from this recipe. You may prefer to divide the batter into smaller portions and yield 18 muffins. Also, muffin tins come in all shapes and sizes - fill the tins according to your preference. Baking times will vary.
Recipe by Mani Niall - Mix it up with Mani
~no sugar added~
This recipe is designed to feed a holiday crowd, so it makes lots of batter. The whole wheat pastry flour assures these muffins are light and the agave syrup keeps them sweet-but-not-too-sweet. Throw in any quickly absorbed grains you have on hand just to boost the nutritional profile of this muffin. Millet works fine as is, (though some people call it bird seeds)! Quinoa and barley are available rolled, similar to rolled oats - look for it in natural foods stores.