Recipes: Breakfasts, Desserts

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Lemon Blueberry Muffins with a Kick!

lemon-blueberry-muffins-350

Submitted by Carol W. of Chappaqua, NY, for the Mambolicious Recipe Contest 2009.

Ingredients:

Dry:

  • 1 cup cornmeal
  • 1/3 cup spelt flour
  • 1 tsp. baking powder
  • 1/8 tsp. sea salt

Wet:

  • 1/3 cup extra virgin olive oil
  • 1/3 cup maple syrup
  • 3/4 cup unsweetened soymilk or almond milk
  • Lemon zest, from 1 organic lemon
  • 2 organic eggs
  • 3/4 cup blueberries
  • 1/3 cup crystallized ginger

Directions:

  1. Preheat oven to 350º F.
  2. Grease a muffin or loaf pan and dust with flour. Tap out excess.
  3. In a large bowl, with a whisk, mix dry ingredients together well.
  4. In a separate bowl, whisk wet ingredients together well.
  5. Add wet ingredients to dry and whisk until just fully incorporated.
  6. Gently fold in blueberries and ginger.
  7. Bake at 350º F for 30 minutes, for muffins, or 1 hour, for a loaf.

Servings: 12

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