I love using frozen fruit in baking. As the fruit thaws while in the oven it doesn’t get the chance to cook too long and tastes fresh even in the finished product. I used frozen blueberries in this muffin recipe because they are one of my favourite fruits but you can use any frozen fruit. This recipe uses very little fat and as little sugar as possible. On the other hand, it is full of nutritious ingredients such as quinoa, wheat germ as well as the blueberries. Enjoy as part of a healthy breakfast or as a snack anytime.
1 and 1/2 cup frozen blueberries
2 tablespoons butter (room temperature)
3/4 cup milk
1 cup wheat germ
1 cup flour
2/3 cup lightly packed cooked quinoa
2 teaspoons baking powder
4 heaped tablespoons sugar
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a muffin tin with 12 paper muffin/cupcake cases.
In a large bowl combine the flour, wheat germ and baking powder and stir well. Set aside.
In another large bowl combine the eggs, sugar and butter and beat for 2-3 minutes using an electric mixer. Add the quinoa, milk and blueberries and stir well with a spoon or fork. Add the dry mixture all at once and combine only until the dry ingredients are no longer visible. The mixture will be lumpy. Place equal amounts of the batter in the muffin cases and bake for 22-25 minutes.