Antioxidant Muffins
These scrumptious muffins feature blueberries and pecans, two antioxidant powerhouse foods. Blueberries top the list of berries with the highest antioxidant capacity, and pecans—along with walnuts and chestnuts—have the highest concentration of antioxidants in the tree nut family.
Ingredients
- 1 cup whole wheat flour
- 1/3 cup brown sugar
- 1/2 tsp baking powder
- 1/3 cup pecans, chopped
- 1/4 tsp salt
- 1 cup blueberries
- 1/4 cup almond milk
- 1 large egg
Directions
- Preheat oven to 350°F (175°C, gas 4).
- Combine flour, sugar, baking powder, pecans, and salt. In a separate bowl, lightly beat egg and almond milk.
- Combine dry and wet ingredients.
- Pour batter into paper muffin cups. Bake for 30-40 minutes, then transfer muffins to a cooling rack. Serve warm.
