I really enjoy baking, definitely more than cooking. If I am making a soup for dinner I will try to whip up a batch of muffins to go with. This recipe is wheat free and sugar free. Here's a favorite...
1 cup spelt flour
1 cup millet flour (I use Bob's Red Mill or Arrowhead Mills)
2 tsp baking powder (aluminum free)
1/2 tsp salt
1/2 cup coconut sugar
1/2 cup coconut oil
1 egg (organic/cage free) to make this egg free mix 1 Tbls ground flax with 3 Tbls water, let sit for about 5-10 mins. and then add in lieu of egg.
1 cup almond milk (unsweetened)
1/4 tsp lemon flavored liquid stevia (can sub lemon extract)
zest of one lemon
1 cup fresh or frozen blueberries
Preheat oven to 400. Melt the coconut oil over low heat. Set aside. Next, in a mixing bowl combine dry ingredients. In a separate bowl combine wet ingredients. Add wet to dry and then gently fold in the blueberries and zest. Be careful not to over mix. Spoon batter into muffin tin. Makes 12 muffins. Place in a 400 degree oven for about 15-20 mins. Enjoy!
For Cranberry-Orange muffins: substitute fresh cranberries for blueberries and orange zest for lemon zest and orange flavored liquid stevia for lemon flavored.
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