Meatless Monday: Superfood Muffins!

Oh, Divas, I have such a lovely treat in store for you today!

For Meatless Monday, I'm sharing the recipe for my famous Superfood Muffins.  These puppies are made with Graham Flour, a flour invented by a Reverend Graham (go figure!) as a healthy alternative to white flour.  It combines the bran, germ and endosperm of wheat.  It's often used in graham crackers and pie crust (and oh yeah, my muffins, too).  If you can't find Graham Flour, whole wheat flour may be substituted.

In addition to being made from Graham Flour, these muffins are loaded up with a combination of walnuts, almonds, pumpkin seeds, flax seeds, dried cherries, dried blueberries and currants, a virtual treasure trove of superfoods (hence the name).  These muffins contain protein, fiber and Omega-3's.  Thus, they're a fabulous, filling way to start your morning, or half a muffin makes a great midday snack, too.  You can make a whole batch on Sunday and eat them throughout the week.

Superfood Muffins
Serves 5 people (makes about 8-10 small muffins)
Cooking time: 20 minutes

Ingredients
2 cups Graham Flour (may substitute whole wheat flour)
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons rice milk or almond milk
1 organic egg
1/4 cup canola oil or olive oil
1 teaspoon vanilla
3/4 cup dried cherries, dried blueberries and currants (in equal parts)
1/2 cup chopped walnuts, chopped almonds and pumpkin seeds (in equal parts)
2 tablespoons flax seeds

Directions
Preheat oven to 425 degrees.

In a mixing bowl, combine the dry ingredients (flour, baking powder, cinnamon and salt). In a separate bowl, beat the egg.  Then, add the other wet ingredients (vanilla, rice or almond milk and oil) and whisk together.  Add the wet ingredients to the dry, stirring to combine, but be careful not to over beat the mixture.

Stir in the dried fruit (cherries, blueberries, currants) and the nuts and seeds (walnuts, almonds, pumpkin seeds and flax seeds).  

Oil a muffin tin and then spoon the mixture into it, filling the holes to the top. Bake for 15-20 minutes or until the muffins are golden brown. Enjoy!

Source for Ingredients
Graham Flour (Bob's Red Mill), organic almond milk, dried cherries, dried blueberries, currants, pumpkin seeds, organic flax seeds, organic olive oil, organic vanilla, organic cinnamon from Whole Foods

organic eggs (Healthy Family Farms), organic walnuts, organic almonds from Hollywood Farmers Market

Dried Blueberries