Blue­berry Lemon Muffins

Alternative Medicine - - Quick Nutrition -

Th­ese del­i­cate, light muffins hold to­gether well—no crumbs! Grain-free, sugar-free, and sat­is­fy­ing.

3 cups al­mond meal 1 ta­ble­spoon bak­ing pow­der 1½ cups liq­uid egg whites 2 ta­ble­spoons vanilla ex­tract 1 ta­ble­spoon lemon zest 1½ cups fresh blue­ber­ries

Pre­heat the oven to 350 de­grees. In a medium bowl, com­bine the al­mond meal and bak­ing pow­der. Mix well. Set aside. In a blender, com­bine the egg whites, vanilla, and lemon zest. Blend well, cre­at­ing a foamy liq­uid. Trans­fer the egg white mix­ture to the bowl of dry in­gre­di­ents. Mix well. Stir in the blue­ber­ries. Spoon bat­ter into a greased 12-cup muf­fin tin, fill­ing each cup full. Heap­ing full is also OK. Bake for 20 min­utes. Serve warm or let cool, then store in a sealed con­tainer in the re­frig­er­a­tor. Source: Reprinted with per­mis­sion from Bread-Free Bread by Nerissa Oden, The Coun­try­man Press, 2014

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