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I’m on a mission to bake muffins every week now that fall is around the corner. My pick for this week is a Martha Stewart recipe that I changed around. You can use fresh or frozen blueberries. Just make sure to always defrost the berries before adding them to the batter.

INGREDIENTS

1 1/2 cups whole-wheat flour

1/4 cup light spelt flour

2 tsp ground flax seeds

1/2 tsp baking soda

1/8 tsp sea salt

1/2 cup brown sugar or cane sugar

3/4 cup low fat Greek yogurt

1/4 cup safflower or canola oil

2 large eggs

1 1/2 fresh or frozen blueberries

DIRECTION

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tin tray. In a bowl mix both flours, flax seeds, baking soda and salt. In a separate bowl combine sugar, yogurt, oil and eggs. Add wet ingredients into the dry. Fold blueberries to the batter and scoop into muffin tins. Bake for 25 minutes. Let cool for 10 minutes and transfer to a cooling rack. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

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