Jayme’s Recipe Corner

Gluten Free Cinnamon Raisin Muffin

Check the ingredient lists and package labels for sources of gluten. Contact the company if you are unsure about an ingredient. Serves 9

Ingredients:

2 tbsp 30 ml Canola oil 6 Medjool dates, pitted

1 tsp 5 ml Vinegar

¼ cup 60 ml Water

3 large Eggs

½ cup 125 ml Almond flour ½ cup 125 ml Flaxseed, ground 1 tsp 5 ml Baking soda

½ tsp 2 ml Baking powder

1 tsp 5 ml Cinnamon

75 ml Raisins

Directions:

1. Preheat oven to 350° F. Fill muffin pans with paper liners and set aside.

2. Purée the oil, dates, vinegar, water and eggs in a blender until the mixture turns a golden brown and becomes smooth.

3. Combine the almond flour, flax, baking soda, baking powder and cinnamon in a medium bowl.

4. Add the date mixture to the dry ingredients and stir until combined. Add raisins.

5. Bake for 13 minutes or until an inserted toothpick comes out clean.

Nutrition Information per Serving:

Calories 178

Fat 10 grams Carbohydrate 20 grams Fibre 4 grams Protein 5 grams Sodium 184 milligrams

Tip: Place these muffins on a wire rack until completely cooled. Cover each muffin with plastic wrap and put them in the freezer for a quick on-the-go snack.

Source: Sobeys Dietitians

disease, and talk to them about the medications and supplements you are taking.

Nutrition events

Did you know? Sobeys Pharmacy Dietitians offer a variety of free nutrition classes and one-one counselling. Join Jayme for a free Taste and Learn Mediterranean class on May 8 at Sobeys Westside, 11:30 a.m.-1 p.m. or Cooking for Better Blood Sugars class on May 10 at Sobeys Aberdeen, 11:30 a.m.-1 p.m. To register or for more information call 902-755-3645 or email jayme.saint@sobeys.com.