Wild Blueberry Muffin
Enjoy this healthier muffin where 20% of the flour has been replaced with Irwin Valley Lupin flour.
Lupin is high in dietary fiber (30%) and protein (close to 40%) low in fat (6%) and contains only minimal starch and therefore a low Glycemic Index (GI).
Lupin Flour is very easy to incorporate in your range of baked goods. In the Wild Blueberry muffins a standard recipe was tried with various addition levels of Lupin Flour. It was found that up to 20% addition produced muffins with good eating
quality and flavour.
Preparation Time
20 minutes
Cooking Time
15-20 minutes
Ingredients
- 264g Bakers Flour
- 66g Lupin Flour
- 290g Castor Sugar
- 12.5g Baking Powder
- 7.5g Salt
- 70g Egg
- 200g Water
- 32.5g Milk Powder
- 70g Butter
- 250g Fresh or Frozen Wild Blueberries
This recipe makes approximately 15 muffins following the method below.
Method
- Blend dry ingredients together
Add all liquids and fat and mix until smooth
DO NOT OVERMIX
- Add Blueberries to the batter and mix through carefully, not to over mix the batter
- Baking Temperature: 220°C
| Nutrition Information |
100g |
| Energy |
1071 |
| Protein |
19.3 |
| Fat, Total |
6.5 |
| Fat, Saturated |
3.7 |
| Carbohydrate |
42.2 |
| Sugars |
26.8 |
| Sodium |
374 |
| Potassium |
43.4 |
| Dietary Fibre |
2.6 |