makes one dozen muffins
You will need:
1 3/4 cups all-purpose flour
* 3/4 cup Almond flour
* 3/4 cup dehydrated cane juice (Raw sugar)
2 teaspoons baking powder
1/2 teaspoon baking soda
*1/4 teaspoon sea salt
Zest of one orange or lemon
1 large egg, lightly beaten
* 3/4 cup buttermilk
* 2/3 cup canola oil
1 teaspoon pure vanilla extract
1 1/2 to 2 cups fresh or frozen berries (blueberries, raspberries, or blackberries)
Putting it all together:
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flours, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
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