Sophie's Wholemeal Spelt & Blueberry Breakfast Muffns

Photo: Sophie32

Ingredients

240 gr of organic wholemeal spelt flour

45 gr of full rolled oats

160 gr of organic fine corn meal

20 gr of sesame seeds

20 gr of broken linseeds ( flax seeds )

1 teaspoon + ½ of baking powder

225 gr of blueberries

240 ml of unsweetened, only 1,5%% fat Kéfir,

120 ml of canola oil

180 ml of agave syrup

2 large free range eggs, beaten

Preparation

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

Enjoy these in the morning as breakfast with a good cup of freshly brewed coffee or an excellent cup of tea.

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About

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!