Fast-forward 20 years (ack has it been that long?) and she’s still making muffins.
But this time they’re nourishing and they taste damn good too.
Carol put this recipe for muffins on Facebook the other day and I decided to make them with the kids.
When I asked where the recipe came from, she said: “It’s mine!“I had a feeling it was. So with her permission, I give you her Easy and delicious immune-boosting* blueberry muffins.
- 1 cup brown rice flour
- 1 cup chickpea flour
- ¼ cup tapioca flour
- 1 tbsp psyllium husk
- ½ tsp sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1¼ cup blueberries
- ¾ cup maple syrup
- ½ cup coconut oil, melted
- 1½ cups almond milk
- Pre-heat oven to 400ºF
- Mix dry ingredients, add in wet ingredients, mix and bake in a muffin pan for 20-25 minutes. (See easy!)
- Notes: Use the coconut oil if you have it. If you don't, go get some. It really brings these muffins up a notch and is a huge part of the immune-booster. I didn't have enough maple syrup so I used a combo of syrup, honey and brown rice syrup and they were equally delicious.
*So what makes these muffins immune-boosting anyway?
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