Tuesday, March 1, 2016

Roacaea Friendly Breakfast Muffins

1 lemon juiced and zested
1 cup almond milk or vanilla soy
1/3 cup canola oil
1-tblsp. Flaxseed meal
1 large organic egg
1 1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tsp. Baking soda
3 tsp. Baking powder
1 cup fresh or frozen raspberries
1/2 cup fresh or frozen blackberries

Preheat oven to 400 degrees. Use muffin cups to make muffins or bake in baking dish to create a cut and go breakfast cake. Zest and juice your lemon and add to mixing bowl. Combine milk, oil, egg, and blend well with whisk or use a blender. In separate bowl Combine flours, baking powder, baking soda, flaxseed meal and mix well. Combine the mixtures together in large bowl and blend well. Fold in berries at last step and mix to incorporate. Divide batter into your muffin cups or pour into baking dish and make a delicous breakfast cake. Bake muffins or cake for 22-25 minutes. Remove from oven and let cool to room temp. Serve and Enjoy!

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