This is our kids' favourite muffin at the moment so I thought I would share the recipe with you if you have family members with food intolerances.
Spelt Blueberry Muffins2 cups spelt flour
1½ cup spelt lite flour
6 tsp baking powder
1 tsp salt
½ cup dairy free margarine
3/4 cup maple syrup
1½ cup almond milk
blueberries (fresh or frozen)
Toss all ingredients into mixer and blend well.
Spoon batter into greased muffin pans ½ to ¾ full.(they rise quite a bit)
Poke 7-8 berries into each muffin.
Bake at 400*F for 25 minutes until golden brown.
Let sit a minute before removing from pan.
Makes approx. 24 muffins
~ joey ~