I made these today, incredibly easy and they're fantastic! I use a 6-muffin pan, so they're a generous size. I also upped the blueberries to 1 cup, since they're the best bit. Approx 250 calories per muffin.
These muffins are not very sweet. If you prefer a sweeter muffin, increase the sugar to 1/2 cup, Some diabetics use fructose as the sweetner instead of sugar. I use regular size muffin pans (about 2 inch size) and fill the cups to the top to make good size muffins. Let them cool a few minutes in the pans for easier removal.
If you fill the cups only 2/3 full, this will probably make 8 muffins.
Preheat oven to 425F.
Combine dry ingredients in small bowl. Stir in blueberries. Combine wet ingredients in medium bowl. Add dry ingredients to wet ones.
Bake at 425 for about 20 minutes.
(If you want to know how to make a sourdough starter, look here, it's simple as can be!)
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