Four Grain, Four Berry Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Berries have more anti-oxidants than any other food. I also know that some flours have certain nutrients that others might not, so I adapted a muffin recipe and created my own mix. Ingredients:
1 cup whole wheat flour |
1/4 cup barley flour |
1/4 cup millet flour |
1/4 cup rye flour |
1/4 cup spelt flour |
1/2 teaspoon salt |
2 teaspoons baking soda |
3/4 cup milk |
1/2 tablespoon lemon juice |
1/2 cup honey |
2 teaspoons olive oil |
1/2 cup blackberry, frozen |
1/2 cup blueberries, frozen |
1/2 cup raspberries, frozen |
1/2 cup strawberry, frozen |
Directions:
1. Pour 3/4 cup of milk into a container and add 1/2 tablespoons of lemon juice to sour it. Let sit for 5 minutes.
2. Pre-heat oven to 400º F.
3. Mix flours together. Add salt and baking soda and blend mixture well.
4. Cut larger pieces of berries into smaller pieces about the size of the blueberries.
5. Add soured milk, honey and oil to the batter.
6. Oil muffin tins, or use liners.
7. Either mix all the berries into the mix and spoon the batter into the muffin tins. Your batter will be purple.
8. Or else spoon a little of the mixture into the muffin tins, and alternate adding a pieces of berries and spoonfuls of batter.
9. Bake at 400º F for 25 minutes.
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