I found this muffin recipe in a health magazine. They turned out very moist and didn’t dry out for a few days. It’s always a challenge finding muffin recipes that taste as good the next day.


1 1/2 whole wheat flour

1/2 cup light spelt flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

2 organic eggs, beaten

3/4 cup Greek yogurt or unsweetened applesauce 

3/4 cup sour milk

1/4 cup honey, maple syrup or agave syrup

 2 tbsp butter or oil

3/4 cup mixed berries


Pre-heat oven to 375 degrees. Spray 12 cup muffin tray.  In a medium bowl mix flours, baking powder, baking soda and salt. In a separate bowl beat the eggs and then mix yogurt, milk, honey, oil. Pour wet ingredients into dry ingredients. Fold in berries and fill muffin cups 3/4 of the way. Bake for 20 minutes. Take muffins out of the oven and cool for 5 minutes. Transfer muffins to a cooling rack for 10 minutes. Enjoy!