Vegetarian

Cherry blueberry muffins

Name: Cherry blueberry muffins
Total time: 45 min
Yield: 12 servings
Ingredients: 4 Tbsps nut butter; 0.5 cup almond flour; 2 tsps baking soda; 0.5 cup blueberries; 1 cup cherry; 2 free range eggs; 1 Tbsp lemon juice; 2 tsps lemon peel; 0.5 tsps sea salt; 0.25 cup sugar; 1.5 cups unbleached flour; 2 tsps vanilla; 1 cup yogurt

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

0.5 cup

baking soda

2 tsps

blueberries

0.5 cup

cherry

1 cup

free range eggs

lemon juice

1 Tbsp

lemon peel

2 tsps

sea salt

0.5 tsps

sugar

0.25 cup

unbleached flour

1.5 cups

vanilla

2 tsps

yogurt

1 cup

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:

202 kcal

Carbs

22 g

Fat

10 g

Protein

6 g

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