Sophie's Wholemeal Spelt & Blueberry Breakfast Muffns


20 gr of broken linseeds ( flax seeds )
240 ml of unsweetened, only 1,5%% fat Kéfir,
2 large free range eggs, beaten


Take an oven rack out of the oven. Preheat the oven on 180°C. (356F)
In a large bowl, add the spelt flour, baking powder, oats, corn meal, sesame seeds & broken linseeds. Stir everything round until wel combined.
In another bowl, add the Kéfir, canola oil, agave syrup & the eggs. Whisk together.
Make a well in the center of the bowl with the dry ingredients & add the liquid mix. Whisk until blended. Stir in the blueberries.
Take nonstick muffins pans/ silicon muffin trays or line normal muffin trays with paper muffin cups. I use silicon muffin trays , so I don't need to grease my muffin cups. I use flower muffin cups. Divide the batter in the muffin trays. Fill them only up for 3/4, because when they are baked, you have to turn them over to see the top . It will be a flower. Repeat with the rest of the mixture. Place them on a Silpat on the baking tray, so they stand evenly. Bake for about 25 to 30 minutes on 180°C, until they are golden brown, risen & cooked trough. Test with an oven skewer. When ready, take them out of the oven & place on a wire rack. Leave them for 2 to 5 minutes in their silicon molds. Then turn them out & flip them over so that you




I love making these healthy superb muffins. They contain: Kéfir, wholemeal spelt flour, broken linseeds, sesame seeds, blueberries, agave syrup, rolled oats, corn meal, canola oil, baking powder & 2 beaten eggs. That's it! They really fill you up & they are super healthy!


1.0 servings


Monday, November 30, 2009 - 2:29pm


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