Cherry blueberry muffins
Cherry Blueberry Muffins are a delicious breakfast option. This recipe covers 5% of your daily requirements of vitamins and minerals. It is suitable for a lacto ovo vegetarian diet and takes around 45 minutes to prepare.
Ingredients
nut butter
4 Tbsps
almond flour
56 g
baking soda
2 tsps
blueberries
74 g
cherry
138 g
free range eggs
2
lemon juice
1 Tbsp
lemon peel
2 tsps
sea salt
0.5 tsps
sugar
50 g
unbleached flour
187.5 g
vanilla
2 tsps
yogurt
244 ml
Method
- Grease twelve regular sized muffin cups well with butter or oil.In a large bowl, combine the flours, baking powder, baking soda, sugar, lemon zest and salt. Make a well in the center of the ingredients and set aside.In another bowl, combine the yogurt with the lemon juice.
- Add the eggs, one at a time, whisking well after each addition. Now add the vanilla and almond butter and whisk until well combined.
- Pour this mixture into the dry ingredients and stir just to combine. Gently fold in the cherries and blueberries.Divide the batter evenly into the prepared muffin cups and bake in a preheat 350 degree oven for 20 - 25 minutes, or until a cake tester or toothpick comes out clean. Leave the muffins in the pan for 10 minutes and then transfer to a wire rack to cool.Yields 12 berry filled muffins.
Nutrition:
Carbs
22 g
Fat
10 g
Protein
6 g
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