Saturday, April 6, 2013

Blueberry Yogurt Muffins

6 eggs
1.5 cups yogurt (I used plain almond milk yogurt, amande brand)
1 tbsp vanilla
1/3 cup brown sugar
1/3 cup each of coconut, barley, amaranth, brown rice, and flax flours/meal
.5 tsp baking soda
.5 tsp baking powder
1 tsp salt
1tsp cinnamon
1tsp cardamom

Mix wet ingredients in one bowl, dry in another. Add dry to wet, mix well. Scoop into greased muffin pan or liners and bake at 325 for 18 to 25 minutes, depending on your ingredients and amounts and oven.

These turn out flavorful and moist, but not overly sweet, perfect for an evening snack or breakfast treat.

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