I have changed this recipe over the years to arrive at a healthy alternative for basic muffins. I have given it to many friends and clients, and they all like it. My husband likes the muffins with coconut oil on top and a cup of tea with a slice of lemon.
INGREDIENTS:
2 1/4 cups whole wheat flour ( you may use 1 1/2 cup whole wheat and 3/4 cup of coconut, quinoa or other type flour)
1/3 cup Millet, Whole, Organic,
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup kefir
1 egg
1/2 cup olive or Coconut oil
1/2 cup Xylitol
Dried Cranberries, Apple Sweetened
TO CHANGE FLAVOR you can add one or a combination of the following:
vanilla
orange essence
lemon zest
nuts
poppy seeds
dried cherries
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C)
2. In a large bowl whisk and mix together flour, millet, baking power, baking soda, salt and zylitol. Add oil and mix using fingers until small crumbs are formed.
3. In a small bowl mix kefir and egg. Pour into the flour mixture and stir carefully until just combined. Add cranberries.
4. Grease a muffin pan. Using a spoon fill muffin pan with the batter.
5. Bake 15 minutes. The muffins are ready when a toothpick inserted in the center of a muffin comes out clean.
ENJOY!