Try this delicious recipe courtesy of The Mango Kitchen where you will find recipes based on ingredients that are organic and sourced locally. Preparation time 20 minutes/ Makes 12
Preheat the oven to 180 degrees celsius.
Prepare a muffin pan which can fit 12. Coat the muffin pan with a thin layer of olive oil/butter or ghee.
In a medium sized bowl, mix the spelt flours with the chopped butter until you form a breadcrumb consistency.
In a medium sized bowl, lightly beat the eggs and then add the milk.
Take the 1/2 tsp of bicarbonate soda and pour the 1 tsp of vinegar over it so that it bubbles. Add this to the wet ingredients and stir through.
Make a well in the centre of the dry ingredients then add and mix the wet mixture along with the blueberries.
Evenly spread the mixture through the muffin pan and then place in oven for 25 minutes.
Let the muffins cool on a rack then once they have cooled down a bit they will be ready to eat.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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