1. |
Mix flour with water and yogurt and let stand overnight. |
2. |
Mix in remaining ingredients. |
3. |
Pour into well-buttered tin, about three quarters full. |
4. |
Place 5-7 blueberries (fresh or frozen) on each muffin. Berries will fall partway into the muffins. |
5. |
Pre-heat oven to 400 °F (200 °C). Bake 15-20 minutes. |
6. |
As a variation, to make ginger muffins, add a tablespoon of freshly grated ginger and a teaspoon of ground ginger to batter and omit vanilla. |
7. |
Note: a cup buckwheat flour or cornmeal may be used in place of a cup spelt, kamut or wheat flour. |
8. |
Note: based on recipe from Jordan Rubin, Perfect Weight America. |