Almond and Blueberry Muffins
By Esther Boateng
Fancy an afternoon treat without preservatives and bad sweeteners? Follow this simple recipe and enjoy deliciously light and fluffy muffins in minutes.
Measure out your dry ingredients, add them to a bowl, and when you’re ready, add the wet ingredients to the dry ingredients, stir, and your mixture is ready to pour into muffin molds and bake for approximately 8-9 minutes.
Almond and Blueberry Muffins
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Category
Snacks
Ingredients
-
4 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee Butter,
melted
-
1/2 cup Dr. Cowan’s Garden Organic 18th
Century Toasted Stone Cut Oats
- 1/2 cup Dr. Cowan’s Garden Crispy Sprouted Almonds
-
1/2 tsp. Dr. Cowan’s Garden Organic Three-Beet
Powder
-
1 tsp. Dr. Cowan’s Garden Organic Carrot Powder
- 1.5 tsp. baking powder
- 3/4 tsp. xanthan gum
- pinch of salt
- 2 eggs
- 1/4 cup full fat milk
- 1/4 + cup maple syrup
- 1 tsp almond or vanilla extract
- 1/4 cup organic blueberries, fresh or frozen
Directions
Pre-heat oven to 350 degrees F.
Melt the butter and set aside.
Pour the almonds and oats into a food processor and blend for a few seconds until you get a powdery texture.
Add the almond and oat mixture to a medium size bowl.
To this mixture add beet powder, carrot powder, baking powder, xanthan gum and a pinch of salt, and mix.
Crack two eggs into a small bowl.
Use a fork to whisk the eggs for a few seconds.
To the eggs add melted butter, milk, maple syrup and almond or vanilla extract, and stir.
Add the wet ingredients to the dry ingredients.
Use a spatula or spoon and fold in the blueberries until the mixture is relatively smooth. It’s okay if there’s a few lumps.
Pour the mixture into your preferred mold and bake for 8-9 minutes.
The muffins are cooked when they feel slightly springy to touch.
Remove from the oven and let them cool slightly.
Recipe Note
Tip:
Line muffin tin with unbleached paper liners to prevent muffins from sticking.
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