3/4 cup sugar
1 TBS flax meal
2 TBS water
1 TSP vanilla
1/4 cup olive or coconut oil
1 1/2 cups flour (All Purpose or whole grain)
1 TBS baking powder
1/2 TSP salt
3/4 cup Almond or other milk
approximately 1 pint fresh or frozen blueberries
1-2 TBS flour
Optional: Cinnamon sugar
In a large bowl, stir together sugar, flax meal, water, oil (melted if solid), vanilla,, baking powder, and salt.
Add 1 1/2 cups flour. Stir until just combined.
Add milk, stir until just moistened.
Do not over stir these 2 steps. Over mixing will make your muffins hard and chewy. Batter should be thick and slightly lumpy.
In a separate bowl, lightly toss berries in 1-2 TBS flour. This helps evenly distribute berries in muffins, and prevents them from settling at the bottom.
Fold into batter. Spoon into prepared muffin pan, filling 3/4 full. If desired, sprinkle with cinnamon sugar.
Bake at 350 for 15-22 minutes, until toothpick comes out clean. Muffins should be pale and very moist.
Cool slightly. Remove from pan. Serve warm.
Add 1 1/2 cups flour. Stir until just combined.
Add milk, stir until just moistened.
Do not over stir these 2 steps. Over mixing will make your muffins hard and chewy. Batter should be thick and slightly lumpy.
In a separate bowl, lightly toss berries in 1-2 TBS flour. This helps evenly distribute berries in muffins, and prevents them from settling at the bottom.
Fold into batter. Spoon into prepared muffin pan, filling 3/4 full. If desired, sprinkle with cinnamon sugar.
Bake at 350 for 15-22 minutes, until toothpick comes out clean. Muffins should be pale and very moist.
Cool slightly. Remove from pan. Serve warm.
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