Not Your Ordinary Blueberry Muffins
by Holly
Adapted from Martha Stewart's "Hearty Blueberry Muffins"
3/4 cup Bob's Red Mill Organic Whole Wheat Flour
3/4 cup Bob's Red Mill Organic Unbleached White Flour
1/4 cup almond flour
1/2 teaspoon baking soda
1/4 teaspoon fine ground sea salt
1/2 cup packed dark brown sugar
3/4 cup vanilla Greek yogurt
1/4 cup expeller pressed virgin coconut oil, melted and slightly cooled
2 large eggs, at room temperature
8 ounces fresh blueberries, rinsed
Heat oven to 375°F. Line a standard size 12-cup muffin tin with paper liners.
In a large bowl, whisk together all 3 of the flours, baking soda and the sea salt.
In a medium bowl, blend the brown sugar, yogurt, coconut oil and eggs until just combined.
Add the sugar mixture to the dry mixture until just mixed. Gently fold in the blueberries.
Divide the batter into the 12 cups. (It will seem very thick). Bake until browned, about 18-20 minutes. Use a toothpick to test doneness (test the cake, not the berries.) Cool 10 minutes in the pan, on a rack for 10 minutes. Transfer to rack and cool completely.
Adapted from Martha Stewart's "Hearty Blueberry Muffins"
3/4 cup Bob's Red Mill Organic Whole Wheat Flour
3/4 cup Bob's Red Mill Organic Unbleached White Flour
1/4 cup almond flour
1/2 teaspoon baking soda
1/4 teaspoon fine ground sea salt
1/2 cup packed dark brown sugar
3/4 cup vanilla Greek yogurt
1/4 cup expeller pressed virgin coconut oil, melted and slightly cooled
2 large eggs, at room temperature
8 ounces fresh blueberries, rinsed
Heat oven to 375°F. Line a standard size 12-cup muffin tin with paper liners.
In a large bowl, whisk together all 3 of the flours, baking soda and the sea salt.
In a medium bowl, blend the brown sugar, yogurt, coconut oil and eggs until just combined.
Add the sugar mixture to the dry mixture until just mixed. Gently fold in the blueberries.
Divide the batter into the 12 cups. (It will seem very thick). Bake until browned, about 18-20 minutes. Use a toothpick to test doneness (test the cake, not the berries.) Cool 10 minutes in the pan, on a rack for 10 minutes. Transfer to rack and cool completely.
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