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| BLUEBERRY MUFFINS |
Ingredients for Blueberry Muffins
Blender until smooth (Wet Ingredients):
* 1/4 c. almond butter or tahini
* 20 oz. can crushed pineapple
* 1/2 c. honey
Dry Ingredients:
* 2 1/2 c. whole wheat pastry flour
* 1/2 tsp. salt
* 3 tbsp. Ener-G baking powder
How to bake Blueberry Muffins
1. POUR wet ingredients into dry. MIX quickly, being careful not to stir out bubbles.
2. FOLD in 2 c. blueberries. SPOON into muffin tins (paper-lined*), and BAKE 30 min. in a 375° oven.
3. ALLOW to cool and remove papers. They are rather gooey right out of the oven.
4. REHEAT when serving.
Note: To insure that papers don’t stick, you may spray with vegetable oil spray.
VARIATIONS: Sprinkle with turbinado sugar before baking. Omit blueberries. Add 1/2 c. coconut, 1/2 c. chopped walnuts, 1 c. fresh cranberries, and 1 tsp. grated orange rind.
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