These muffins are more dense and chewy than your ordinary muffin. They don’t rise up in the middle like your white flour recipe. They sort of flatten out and look embarrassing to serve to company, but they taste really good and more importantly they feel really good in your belly after you eat them. For an extra kick of protein and flavor, serve them with almond butter and fruit juice sweetened jam. Overnight soak 1-1/2 cups of spelt flour or wheat flour and 1/2 cup of oats in 1 cup of organic plain lowfat or whole yogurt. Leave out of the fridge, covered in the warmest spot of your kitchen. In the morning add;

1/3 cup rappadura or succanet or 1/3 cup maple syrup

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 T of flax meal

2 T of protein powder

2 tsp of vanilla

1 beaten egg

2 T of olive oil

Stir 2 or 3 times until just moistened, then fold in 3/4 cup of berries or 3/4 cup of chopped apples. Butter or oil a muffin tin. Fill 3/4 way full and sprinkle a little rappadura or succanet over the top. Bake at 350 for 15-18 min. Allow to sit for 5 minutes before removing.

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