I made these muffins over the weekend, substituting almond milk for soy milk. I didn't like them straight out of the oven but thought they were delicious the next day.
Blueberry Muffins
From "My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness" by Gwyneth Paltrow
Makes 12
1/2 cup vegetable oil
1/2 cup soymilk
1/2 cup pure maple syrup
1/4 cup light agave nectar
1 cup white spelt flour
1 cup whole spelt flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries
Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk oil, soymilk, syrup and nectar in a bowl. Combine flours, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.
The skinny
221 calories per muffin, 10 g fat (1 g saturated), 32 g carbs, 2 g fiber, 3 g protein
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