Wheat and Honey

Muffin

¾ cup buttermilk ¼ cup coconut oil or butter 1 cup blueberries, fresh or frozen 1 tsp vanilla extract 3 eggs ¼ cup brown sugar ¼ cup white sugar ½ tsp salt 2 cups flour 2 Tbsp corn starch ½ Tbsp baking soda

Preheat oven to 400° F, and spray a muffin tin with non-stick spray, or use paper liners.

In a blender, combine the buttermilk, butter/oil, blueberries, vanilla extract, eggs, and brown sugar. Blend until mostly smooth.

In a medium mixing bowl, mix together the white sugar, flour, baking soda, and corn starch. Add the liquid mixture, beating on low-medium speed, until it is thoroughly mixed.

Fill the muffin tin. Bake for 12-15 minutes.

#bakingsoda #blueberry #breakfast #brownsugar #butter #buttermilk #coconutoil #cornstarch #egg #muffin #salt #sugar #vanilla #vegetarian #wheatflour

2 cups flour ¼ cup sugar ¼ cup brown sugar ½ tsp salt ½ Tbsp baking soda 1 cup milk, water, or nut milk ½ cup butter or coconut oil 1 egg 1 Tbsp lemon juice 1 tsp vanilla or orange extract (optional)

Preheat oven to 450° F. Grease a muffin tin, or put in paper baking cups.

Stir together the flour, sugars, salt, and baking soda.

In a small bowl, melt the butter/coconut oil. Add the milk/water/nut milk, egg, lemon juice, and vanilla/orange extract. Whisk until completely combined.

Pour the liquid into the flour mixture, stirring until just combined. Divide evenly into the muffin cups, about ¼ cup each.

Bake for 5 minutes, then reduce the heat to 400° F and bake for 10-12 minutes, until a tester comes out clean.

Makes 10-12 regular sized muffins. Cooking times will be shorter for small muffins and longer for large muffins.

Variations

Add to the dry ingredients 1 to 1 ½ cups of a filling, such as dried fruit, chocolate chips, chopped nuts, berries, chopped fresh or frozen fruit, rolled oats or barley. Use honey instead of sugar. Add 2 Tbsp cocoa powder. Add 2-3 tsp of spices such as cinnamon, nutmeg, ginger, cardamom, etc. Add 2 Tbsp each of poppy seeds and lemon zest.

This is meant to be a basic recipe that can be customized as you wish for different flavors.

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1 cup flour ¾ tsp baking powder ¾ tsp baking soda ½ tsp ground allspice ½ tsp ground cardamom 1/8 tsp salt ¼ cup butter 1 egg ¾ cup plain yogurt, or sour cream, or a mixture 1 Tbsp honey 2 cups apples, core removed, diced small about ½ cup honey

Preheat oven to 400° F.

Stir together the dry ingredients. Cut in the butter. In a separate bowl, beat the egg, yogurt/sour cream, and honey. Gently stir the wet mixture and apple pieces into the dry mixture.

Grease a muffin tin. Spoon 1-2 tsp of honey into each cup. Spoon the batter into each cup, dividing evenly.

Bake for 15 minutes.

#allspice #apple #bakingpowder #bakingsoda #biscuit #breakfast #butter #cardamom #egg #honey #muffin #salt #sourcream #vegetarian #wheatflour #yogurt

2 cups flour ½ cup oats 4 tsp baking powder ½ cup honey ¼ cup apple sauce 1 ¼ cup milk ¾ cup peanut butter

Preheat oven to 400° F. Mix the dry ingredients together, then add the wet ingredients, excluding the peanut butter, and stir until just mixed. Let the batter sit for a minute or so, so the baking powder can start working it, then stir in the peanut butter. Spoon into greased muffin tins and bake for 15-20 minutes. Makes 12.

The peanut flavor is not overpowering, nor is it grossly sweet. The texture is light and fluffy, and perfectly moist. They kept the moisture for a number of days after baking them (store in an airtight container).

Variations:

Add 2 Tbsp cocoa powder. Use any kind of nut butter you want. Use flavored apple sauce. Use a fruit butter instead of applesauce.

#applesauce #bakingpowder #breakfast #honey #milk #muffin #nutbutter #oats #peanutbutter #vegetarian #wheatflour