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Multi-Grain Blueberry Muffins



Mood: Heavenly

Cost: Not so Cheap

Difficulty: Not so Easy

Rating: XXXX
The Tease
These muffins are a delicious way to blend whole grains and agave. So tasty, she will never know it’s good for her, but tell her anyway!

Prep:10m Cook:30m Servings:20
Factoid



Ingredients
• 2 cups organic whole spelt flour

• ½ cup rolled oats

• ½ cup organic corn meal

• 1/3 cup sesame seeds (better if lightly toasted)

• 1/3 cup lightly ground flax seeds

• 1½ teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon sea salt

• 1 cup organic orange juice or soy milk (my option)

• ½ cup vegetable oil, such as sunflower or canola

• ¾ cup organic agave syrup

• 2 cage-free eggs, beaten

• 1½ cups organic blueberries


Equipment
• Muffin pan

• Muffin cups

• Measuring spoons and cups.

Preparation (Do it!)
1. Preheat the oven to 350°F.

2. Line a muffin tin with muffin cups or brush with oil to prevent sticking.

3. Whisk together the flour, oats, corn meal, sesame, flax, baking soda, baking powder and salt.

4. In a separate bowl, whisk the orange juice or soy milk, vegetable oil, agave syrup, and eggs.

5. Make a well in the center of the dry ingredients and add the agave mixture. Whisk till blended. Stir in the blueberries.

6. Divide the batter among the 12 muffin cups. Bake for about 30 minutes or until the muffins spring back when pressed gently. Cool on a rack.

7. Makes 20 medium OR 12 large muffins




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