Recipe

Truly a flexible recipe whatever the season - pumpkin for fall, blueberries in summer, or carrot and raisin any time of the year. These muffins turn out every time.

Ingredients

• 1 ½ cups whole wheat flour

• ½ cup almond meal

• 1 cup coconut palm sugar

• 1t baking soda

• ½ t sea salt

• 1 T apple cider vinegar

• 1 cup cold liquid

• 1 T vanilla

• ¼ cup extra virgin olive oil

Instructions

• Preheat oven to 350 degrees

• Prepare 12-count muffin pan with papers or olive oil

• Sift all the dry ingredients together in a large mixing bowl

• Add vinegar, juice or water, oil and vanilla

• Mix gently until all ingredient blended

• Fill muffin cups

• Bake for 20 minutes or until a toothpick can be inserted and removed clean.

• Let cool in pan for 10 minutes, then remove to cool on rack

Substitutions

Liquid Options

• Apple juice or cider

• Orange juice

• Pineapple juice

• Water

• Half water and half juice to total 1 cup

Almond Meal

• Grind sunflower seeds

• Grind rolled oats

• Grind pecans or walnuts

Variation combinations

• 1 cup fresh or frozen blueberries and 1 t lemon zest

• 1 cup carrot pulp or grated carrots and 1 t cinnamon

• 1 cup fresh pineapple pulp or chopped and drained 1 cup raisins and 1 t pumpkin pie spice