Really yummy muffins using natural sweetener and whole foods.
1/2 oz yogurt (1 tbsp)
1 large egg
1/4 tsp celtic sea salt
1 tsp vanilla
1/2 cup extra virgin coconut oil
1 cup blueberries
3/4 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
2 tsps baking powder
1/3 cup honey
1 1/4 cups whole wheat flour
Mix flour with water and yogurt and let stand overnight.
Mix in remaining ingredients.
Pour into well-buttered tin, about three quarters full.
Place 5-7 blueberries (fresh or frozen) on each muffin. Berries will fall partway into the muffins.
Pre-heat oven to 400 °F (200 °C). Bake 15-20 minutes.
As a variation, to make ginger muffins, add a tablespoon of freshly grated ginger and a teaspoon of ground ginger to batter and omit vanilla.
Note: a cup buckwheat flour or cornmeal may be used in place of a cup spelt, kamut or wheat flour.
Note: based on recipe from Jordan Rubin, Perfect Weight America.
in 1 serving of Blueberry Muffins.
, 44% carbs, 6% protein.
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