Breakfast Muffins
 
 
Chef:
Recipe type: Breakfast
Kitchen Type: Back Country
Ingredients
  • 2 cups quinoa flour, or white rice flour
  • 1 cup coconut sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 2 tsp Breakfast Blend Spice Mix
  • 2 eggs, beaten
  • 1¼ cup 8-10% MF plain yogurt,
  • ¼ cup coconut oil
  • ¼ cup apple cider
  • 1 tsp vanilla
Directions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl or food processor combine the Dry Team; the flour, baking powder, baking soda, salt and Breakfast Blend Spice Mix. Combine thoroughly. This is where the food processor does a better job. Set aside.
  3. In a large mixing bowl beat the eggs well. Add the yogurt, melted coconut oil, cider , sugar and vanilla and blend together until mixture forms a smooth batter. This is your Wet Team.
  4. Add Dry Team to the Wet Team. Make sure to mix until the batter is smooth.
  5. Spoon ¼ cup of batter into either muffin cups, or a parchment lined baking dish and bake for 15-20 minutes. Check doneness by inserting a tooth pic into the center of the muffin or loaf if the tooth pic comes out clean.
  6. Remove from oven when done. Allow to cool.
The Goods
Serving size: 1 Calories: 142 Fat: 4.9 Carbohydrates: 22 Sugar: 6.2 Fiber: .5 Protein: 2.6
Recipe by Back Country Culinary at http://backcountryculinary.com/sweet-breakfast-muffins/