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Blueberry Muffins

Ingredients:

¼ cup warm water

¾ teaspoon dry yeast

1 tablespoon sweetener

¾ cup whole wheat flour

½ cup oat flour

½ cup whole wheat pastry flour

½ teaspoon salt

½ cup water or nondairy milk

¼ cup sweetener

¼ cup cold-pressed oil

1 ½ teaspoons vanilla

1 cup frozen blueberries

Directions:

In small bowl, stir together the yeast, warm water, and honey.

Set aside to bubble (about 5-7 minutes)

In separate bowl, stir together flours and salt.

Blend or mix well together in another bowl the remaining ingredients, but NOT the blueberries.

Pour this mix into the dry ingredients.

Add the yeast mixture when it is ready and stir all together well.

Stir vigorously 1-2 minutes to develop the gluten.

Gently fold in the blueberries.

Put 1/3 cup portions into oiled muffin tin.

Let rise 5-7 minutes then bake at 350 degrees for 35 minutes.

Yields: about 8 muffins

Adapted from the old Country Life Vegetarian Cookbook, Family Health Publications LLC, 1990. Used with permission.

© 2018 – 2020, Wildwood Sanitarium. All rights reserved.

Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.

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