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- 1/2 Cup of Almond Milk
- 1/2 Cup of Agave Nectar
- 1 Egg
- 1 and 1/2 Cups of Flour
- 2 Teaspoons of Baking Powder
- 1 Cups of Blueberries
- 1/2 a Teaspoon of Salt
You can use normal milk instead of Almond Milk if you like, but I use the Almond Milk because I am Lactose Intolerant.
I put each step in quotes so they would be easier on the eyes (Easier for you to separate each step!)
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1.
Preheat the over to 400 Degrees Fahrenheit. Grease the bottoms of 12 muffin tray slots with shortening, and then spray tray with cooking spray.
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2.
In a large bowl beat together the eggs, agave, and milk together. Once well mixed, add in flour, baking powder, and salt. Once mixed add in blueberries.
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3.
Pour mixture into trays, and then bake for 20-25 minutes until the muffins are golden brown. Wait for 5 minutes after they are done cooking, and then remove them from the trays.
I've definitely made this one about 3 or 4 times.
I recommend getting Volcanic Nectar for the Agave Nectar. Because not every Agave is the same, and some of them rank a bit higher on the Glycemic Index.
I use Volcanic because it has a 27 on the Glycemic index, and under 55 is safe for Diabetics.
