Today has been a GOOD day for baking.
Ever since I had to give up eating eggs a couple of months ago I have been trying to perfect a new version of blueberry muffins – I’ve finally done it!
They are moist but light, satisfying and spongy, with a lovely crisp crust on the top. In fact I’m so delighted with this recipe that I can envisage many new flavours of muffins being created in a similar way, I’m getting pretty excited about this!
A good bake makes me so happy 🙂 And doubly happy with a super-healthy food like blueberries in…though admittedly I have enveloped them in cake!
Servings |
muffins
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Ingredients
- 1/4 cup extra virgin coconut oil melted
- zest of 1/2 lemon
- 140 ml almond milk
- 1/2 cup maple syrup
- 2 tbsp freshly squeezed lime or lemon juice
- 120 grams ground almonds
- 150 grams brown rice flour
- 1 tsp bicarbonate of soda
- pinch salt
- 120 grams blueberries
Ingredients
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Instructions
- Preheat your oven to 170 degrees celsius (fan) and line a muffin tin with 12 cases.
- Place all of the ingredients except for the blueberries into your blender and blend until mixed. I scrape the sides once and do another short blend.
- Scoop the mixture into your muffin cases so that it's evenly distributed between them, then evenly scatter the blueberries over the top.
- Poke the blueberries down into the mix and place into the oven for 35 to 40 minutes (mine were just right after 40 minutes).
- Take out of the pan and leave to cool, enjoy!
Yep, going to eat another…
I baked 12 delicious, moist, sweet, flavourful blueberry muffins today from your online cookery book. The recipe was so quick and easy to follow, and I managed to squeeze 8 blueberries into each one. I love the good-for-you ingredients which taste so yummy with such a nice texture! Thank you Lara – can’t wait to make and eat another batch!
So glad you like them! xx