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HomeRunning TrainingsSpelt Blueberry Yogurt Superhero Muffins – Run Quick. Eat Sluggish.

Spelt Blueberry Yogurt Superhero Muffins – Run Quick. Eat Sluggish.


By Elyse Kopecky

Recipe weblog sponsored by Stonyfield Yogurt

With our household spending a lot time at residence over the vacations, we can be doing loads of baking. It retains the children entertained, fills our home with scrumptious smells and our bellies with nourishment, and is a comfortable exercise for a blustery winter day.

For baking, one in all my favourite wholesome additions is complete milk or Greek yogurt. The pure acidity of yogurt helps baked items like muffins, pancakes, and quick-breads rise for a fluffy texture even when baking with complete grains. Plain full-fat Greek yogurt is excessive in minerals, protein, and wholesome fat—we additionally use it in smoothies, dips, dressings and breakfast bowls.

Stonyfield Natural is our yogurt model of selection as a result of they supply the best high quality elements from small family-farms. Over time, they’ve made a dedication to attending to know their farmers and serving to them thrive. Their stringent natural certification assures customers that the merchandise have been made with out synthetic sweeteners, flavors, and preservatives, and with out using persistent chemical substances like poisonous pesticides, synthetic hormones, and extra.

Take a look at one in all our favourite Superhero Muffin recipes under. Discover extra scrumptious yogurt-based breakfast and snack recipes in our newest cookbook, Rise & Run: Recipes, Rituals, and Runs to Gas Your Day, now a NY Occasions Bestseller.

Additionally take a look at ideas for Superhero Muffin substitutions.

 

Recipe: Spelt Blueberry Yogurt Superhero Muffins

INGREDIENTS

  • 1 1/2 cups spelt flour or whole-wheat flour
  • 1 cup rolled oats
  • 1/2 cup almond flour or almond meal
  • 2 teaspoons floor cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon positive sea salt
  • 3 eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup Stonyfield plain whole-milk or Greek yogurt
  • 1 cup grated peeled apple
  • 1⁄3 cup honey
  • 1 1/2 cups frozen blueberries

Place a rack within the middle of the oven. Preheat the oven to 350°F. Line a 12-cup customary muffin tin with paper liners.

In a big bowl, mix the spelt flour, oats, almond flour, cinnamon, baking powder, baking soda, and salt.

In a separate bowl, whisk the eggs, melted butter, yogurt, apple, and honey. Add the moist elements to the dry elements and blend till simply mixed (don’t over combine). Gently fold within the blueberries. The batter can be thick.

Spoon the batter into the ready muffin cups, filling them to barely above the brim. Bake till the muffins are golden brown on prime and a knife inserted into the middle of a muffin comes out clear, 30 to 35 minutes.

Retailer leftover muffins in an hermetic container within the fridge for as much as 1 week or within the freezer for as much as 3 months. Reheat within the oven at 300°F for 10 minutes or microwave on low energy for 30 seconds.

 

Recipe from RISE & RUN. Copyright © 2021 by Shalane Flanagan and Elyse Kopecky. Printed by Rodale Books, and imprint of Penguin Random Home, LLC.



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