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

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

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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Muffins | Original Recipes

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blueberry muffins | Summers Sprouted Spelt flour | Summers sprouted wheat flour

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