Blueberry Muffins
Batch made at Sara's in 12th April 2013
Annette in action at Sara's Tubingen kitchen.
INGREDIENTS:
2 cups ground almonds
1/4 cup ground flaxseed or linseed
1/4 cup honey or other sweetener
1 Tspn baking powder
Salt
1 ripe mashed banana
2 eggs
1/2cup coconut milk or cream
1/4 cup of melted butter(60g) or oil
1cup blueberries
METHOD:
Mix together almonds, linseed, baking powder, salt. In another bowl
combine mashed banana,
Beaten eggs, milk and melted butter. Then mix the wet ingredients into
the dry and finally fold in the berries.
Place in 12 muffin papers and bake at about 170 degrees for 40
minutes or until a toothpick comes out clean.
Remember to store some in the freezer cos they do grow mould quickly(3
days) in warm conditions.
2 cups ground almonds
1/4 cup ground flaxseed or linseed
1/4 cup honey or other sweetener
1 Tspn baking powder
Salt
1 ripe mashed banana
2 eggs
1/2cup coconut milk or cream
1/4 cup of melted butter(60g) or oil
1cup blueberries
METHOD:
Mix together almonds, linseed, baking powder, salt. In another bowl
combine mashed banana,
Beaten eggs, milk and melted butter. Then mix the wet ingredients into
the dry and finally fold in the berries.
Place in 12 muffin papers and bake at about 170 degrees for 40
minutes or until a toothpick comes out clean.
Remember to store some in the freezer cos they do grow mould quickly(3
days) in warm conditions.
ALTERNATE SUGGESTIONS:
Sara you can change this basic recipe around for different flavours.
Use and extra banana and some cinnamon instead of the berries.
Or use some some pieces of apple and cinnamon.
Use some flour instead of all almond meal.
Use ground sunflower seeds.
Use yogurt instead of coconut milk.
Sara you can change this basic recipe around for different flavours.
Use and extra banana and some cinnamon instead of the berries.
Or use some some pieces of apple and cinnamon.
Use some flour instead of all almond meal.
Use ground sunflower seeds.
Use yogurt instead of coconut milk.