I think the simple things in life are always the best ones, right!
I am happy I baked some spontaneous Muffins the other day.
My sweetheart was very busy painting my room.
So I thought a little sweet treat after work would be nice.
Mostly when I do such spontaneous kitchen action, things turn really nice.
But also mostly, I don't write things down in that actions, haha.
But not this time. I am happy I wrote everything I used down.
We really love this muffins. They are light,... fluffy,... moist,... and a little bit kind of sticky.
But not unpleasant sticky. Just the right consistency in my opinion.
I also started to work more with agar agar.
I simply want to add more iodine to my diet. That is the main reason.
And I think agar agar is a perfect way to do this, because it is rich in iodine.
So when you are also on a healing journey (probably with the MM program),
this is a great way to add more iodine into your diet.
And it is a good binder as well.
And don't worry,... yes, it is made from red seaweed. But you can't taste it at all.
My muffins also does not contain any added fat! How good is that.
A good consistency without added oil. Can't get better than that.
But it is not fat free,... the almond flour contains the natural fat of the almonds.
And I simply think, that is enough for this muffins.
Wild blueberries are a part of the healing program. Actually one of the main products to add to your diet.
But you can of course use other berries. Whatever you like. But I like to add more wild blueberries to my diet.
So this is a good way to do so.
Lets get started!
To make 6 muffins you will need:
Muffin papers - 3 for each muffins (18 in total)
And a muffin tray to add the paper in
200g Millet flour
50g gf oat flour
60g almond meal
20g Tapioca starch
50g organic raw sugar (or coconut sugar if you don't mind a darker color for the muffins)
20g homemade vanilla sugar (or half a fresh vanilla pod)***
1/4 tsp cinnamon
1/4tsp agar agar powder
1/4 tsp pink Himalaya salt
5g baking powder
100g defrosted wild blueberries
260ml almond milk
140ml sparkling water (mineral water with bubbles)
***I always add the vanilla skins which are left after you scraped out the paste to a glass container with a mix of coconut sugar and organic raw sugar. The skin always has so much vanilla left, specially the aroma, to make your own vanilla sugar.
I also always add a complete vanilla pot. And the dried out skins in the sugar, I use later with cooking. Like porridge or a pudding. Perfect to add vanilla flavor.
Directions:
1. preheat oven to 180C (356F)
1. Add all ingredients, except of the blueberries, into a bowl and mix to a smooth batter.
To the end add the blueberries and mix well with the batter.
When you defrost wild blueberries, try to not use all the juice as well. It will turn the batter to a different color.
2. add the batter equal and even into muffin papers.
3. bake for about 40minutes.
I made 6 bigger sized muffins. When you go for smaller sizes and more muffins, reduce baking time.
4. Remove from oven and cool down ---- ENJOY!
Great for afternoon tea/coffee or your lunchbox.