Moringa Muffins | The Jewish Week | Food & Wine

Moringa Muffins

Moringa Muffins

12 muffins

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MILK MAKER: moringa

SUPERFOOD: chia seeds



1/4 cup (60 ml) water

1 tablespoon ground chia seeds

1/2 cup (115 g) Earth Balance margarine, softened
 1/2 cup (100 g) sugar

1 teaspoon vanilla extract

1 ½ cups (190 g) all-purpose flour

1 tablespoon baking powder

1/8 teaspoon fine salt

1/2 cup (120 ml) milk of choice

1 tablespoon white vinegar

3 teaspoons crushed dried moringa leaves or 2 teaspoons moringa powder

  1. Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with silicone or paper baking cups.
  2. Whisk together the water and chia seeds in a small bowl; set aside.
  3. Using an electric mixer, cream the softened margarine and sugar until light and u y. Beat in the chia seed mixture and vanilla extract. Stir in the flour, baking powder, and salt. Stir in the milk and vinegar until the batter is smooth. Then add the moringa and mix until combined. Fill the mu n cups about three-quarters full and bake for 18 to 20 minutes, until a toothpick inserted comes out clean.

PER MUFFIN Calories: 170; total fat: 8 g; saturated fat: 2 g; cholesterol: 0 mg/dl; sodium: 95 mg; total carbohydrate: 22 g; dietary fiber: <1 g; sugar: 9 g; protein: 2 g; vitamin A: 138 mcg; vitamin C: 0 mg; calcium: 80 mg; iron: 0.7 mg
 Rich in phosphorus

Recipe from Boost Your Breast Milk: An All-in-One Guide for Nursing Mothers to Build a Healthy Milk Supply © Alicia C. Simpson, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.