- 12 standard cupcake liners
- 1 3/4 cup flour, whole wheat
- 3 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 large egg
- 4 tablespoon grapeseed oil
- 3/4 cup orange juice
- 1 medium lemon
- 1 cup blueberries
Preheat oven to 400°F. Line muffin tin with paper liners.
In a large bowl, mix flour, baking powder, nutmeg and cinnamon.
In a separate bowl, whisk eggs until lighter in color. Add grapeseed oil, orange juice and 1 teaspoon of lemon zest; mix well.
Carefully mix wet ingredients into the dry until just combined. Fold in berries.
Pour batter into prepared muffin pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Calories: 129kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 14mg | Fiber: 2g | Sugar: 3g