Friday, March 19, 2010

Blueberry Muffins

2 3/4 cup Flour I use 1 3/4 cup Whole Spelt and 1 cup Ivory Teff or all Ivory Teff
2 TBS Arrowroot
1 1/2 tsp xanthum gum
1 TBS Rumford Baking Powder
3/4 tsp Sea Salt
1 cup Goat Milk(Almond Milk, Hemp Milk, Rice Milk,or Water)
1/2 cup Olive Oil
1/2 cup Agave, Maple Syrup, or Honey
1 cup fresh or frozen blueberries(if frozen get out and let thaw on a plate while mixing up the muffins)

Preheat Oven to 375 degrees F. Grease with butter a 12 cup muffin pan(prefer a Pampered Chef Muffin Stone) or line with paper cups. In a bowl whisk the dry ingredients together. In a 2 cup glass measure, whisk the water, oil, and agave. Pour into the flour mixture and mix just until combined. Don't overmix. Fold in Blueberries. Spoon into prepared muffin cups, filling them almost full. Bake for 20-25 minutes or until firm when touched in the center, lightly browned, and a cake tester inserted in the center comes out clean. Cool in the pan on a rack for 5 minutes. Tip on their sides in the pan. Remove to the rack and cool completely if any are left!

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