Blueberry muffins

Blueberry muffins

By
From
Feel Good Food
Makes
12
Photographer
Chris Chen

This is my basic muffin recipe: add the wet to the dry, stir and bake. For a tasty variation, replace the apple juice concentrate with barley malt syrup to create a richer tasting muffin with a crispy top. Or, if you like, add some chopped walnuts, almonds or hazelnuts to the mixture just prior to baking.

Ingredients

Quantity Ingredient
1 1/2 cups unbleached spelt flour
1 cup fine polenta
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
pinch sea salt
1/2 cup apple juice concentrate
1/2 cup macadamia oil or rice bran oil
1 1/2 cups soy milk or buttermilk
2 eggs
150g fresh blueberries
1 lemon, zested

Method

  1. Preheat the oven to 170°C. Grease or line a 12-hole standard muffin tin. Combine the spelt flour, polenta, baking powder, bicarbonate of soda and sea salt in a large bowl and make a well in the centre. In another bowl, whisk together the apple juice concentrate, oil, milk and eggs.
  2. Pour the wet ingredients into the dry ingredients and stir to incorporate, then fold through the blueberries and lemon zest. Spoon the mixture into the prepared muffin tin and bake for 25 minutes, or until golden and cooked through when a skewer inserted comes out clean. Serve warm.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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