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.
