blueberry muffins

 Whisk together:
          2 c. Summers Sprouted Spelt Flour 
          1/3 c. Sucanat or maple sugar (add a little more if you use yogurt)
          3 tsp. baking powder
          pinch of cinnamon     pinch of salt
  In a separate bowl, mix well:
          1 1/4 c. milk or diluted yogurt
          1 egg 
  Add liquid mix to flour and stir lightly.
  Mix in: 
          1/4 c. melted butter 
          2/3 c. blueberries, raw or frozen
  Fill muffin cups with 2/3 batter. If you have to bake a second pan
          of muffins, the batter will thicken. Add just a teaspoon or two of
          water to the batter and mix with just a few strokes.
  Bake for 18-20 minutes at 425, until golden brown.
  Makes about 16-20 muffins.

Blueberry Muffins

Ingredients
  

  • 2 c Summers Sprouted Spelt Flour 
  • 1/3 c Sucanat or maple sugar (add a little more if you use yogurt)
  • 3 tsp baking powder
  • pinch cinnamon
  • pinch salt
  • 1 1/4 c milk or diluted yogurt
  • 1 egg
  • 2/3 c blueberries, raw or frozen

Instructions
 

  • Whisk together:  2 c. Summers Sprouted Spelt Flour, 1/3 c. Sucanat or maple sugar (add a little more if you use yogurt),3 tsp. baking powder,  pinch of cinnamon,  pinch of salt
  • In a separate bowl, mix well: 1 1/4 c. milk or diluted yogurt, 1 egg 
  • Add liquid mix to flour and stir lightly.
  • Mix in:  1/4 c. melted butter, 2/3 c. blueberries, raw or frozen
  • Fill muffin cups with 2/3 batter. If you have to bake a second pan  of muffins, the batter will thicken. Add just a teaspoon or two of  water to the batter and mix with just a few strokes.
  • Bake for 18-20 minutes at 425, until golden brown.
  • Makes about 16-20 muffins.
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