This recipe came from the sisterscafe blog. I love this site! I have a few more recipes from them that I will post in the futur. I have been on a muffin kick and found these muffins to be very cake-like. Moist and thick. The batter is super thick. It feels like cookie dough. This is the only muffin batter that I've tried that doesn't require milk. I should try it sometime with milk and see what happens. These muffins were gone in one sitting. I think I ate 5 and the kids each had 3.
In a large mixing bowl add and mix:
2 eggs
1/2 cup melted butter
1 cup sugar
1/2 tsp almond extract
In another bowl mix:
1 cup fresh ground wheat
1 cup white flour
1 tsp baking powder
1/2 tsp salt
Add the dry ingredients to the wet and mix.
Now add:
1, 1/2 to 2 cups frozen blueberries (or fresh)
1/4 cup sunflower kernals (do not leave this out)
I used muffin liners in my tins. Faster and easier clean up. Fill the tins 3/4 full and bake at 350 for 25 minutes.
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