Ginger Muffins

Ginger Muffins

Yield: 12 muffins
1 1/2 cups freshly ground or soaked spelt, kamut or whole wheat flour
1/2 cup water mixed with 1 tablespoon of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1/4 teaspoon fine Celtic sea salt
1/2 cup extra-virgin coconut oil
1/3 cup honey
2 teaspoons baking powder
1 tablespoon fresh grated ginger
1 teaspoon ground ginger

Directions: Mix flour with water and yogurt and let stand overnight. Mix in remaining ingredients. Pour into well-buttered muffin tin about 3/4 full. Place 5-7 blueberries on each muffin. Berries will fall partway into the muffins. Preheat oven to 400 degrees F. Bake for 15-20 minutes. Note: 1 cup buckwheat flour or cornmeal may be used in place of 1 cup spelt, kamut or wheat flour.

Source: Sally Fallon, author of Nourishing Traditions

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