Blueberry Hearted Ginger Spelt Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Moist, spicy and lovely blueberry hearted muffins, with ginger as star of the show. Ingredients:
2 cups whole spelt or wheat flour (it is ok if you use all-purpose) |
1 1/2 tsp ground ginger |
1 1/2 tsp ground cinnamon |
1 tsp baking powder |
1 tsp baking soda |
1/4 tsp ground cloves |
1/4 tsp allspice |
1/2 tsp salt |
2 large egg whites |
1/2 cup sugar or splenda |
1/2 cup honey or maple syrup (can be omited) |
3/4 cup skimmed white yogurt or sour cream |
1/4 cup milk (skim is ok) |
4 tbsp vegetal oil or applesauce |
1 tsp vanilla extract |
2 cups fresh or frozen (do not thaw) blueberries |
Directions:
1. Preheat oven to 375ºF. Grease muffin pans or use paper liners (you will get about 20 regular size muffins)
2. In a large bowl combine flour, spices, baking powder, baking soda and salt. Set aside.
3. In a medium bowl mix egg whites and sugar or Splenda on high until light and fluffy. Beat in honey or maple syrup, yogurt or sour cream, milk, oil or applesauce and vanilla.
4. Pour wet ingredients into dry ingredients and carefully fold in just until combined, with no flour remaining.
5. Divide batter in two and spoon HALF of the batter into muffin cups. Arrange blueberries on top and finish filling muffin cups with the rest of the batter. You can now spoon 1/4 tsp brown sugar on top of each muffin if you like them sweeter.
6. Bake for 15 to 20 minutes or until golden.
7. You can glaze muffins if you like.
8. Let rest on pan for 5 minutes. Cool completely on a wire rack and store in an airtight container if not eating on the first day.
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