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2 1/4 c. cake flour

1/3 c. raw millet

1 tsp. baking soda

1/2 tsp. salt

1 c. yogurt (I used strawberry on the bottom greek style)

2 eggs

1/2 c. melted butter

1/2 c. honey

2 Tbsp. key lime juice

1 c. fresh  blueberries

Preheat oven to 375 F and line muffin tins with paper liners sprayed with coconut oil.  I only filled them halfway, so I got 24.

Combine dry ingredients and set aside.

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Whisk eggs lightly, add in yogurt, buter, honey and juice.

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Gently stir wet ingredients into dry ones just until combined.  Do not overmix.

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Fold in blueberries.

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Spoon batter into muffin tins.

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Bake for 15-18 minutes until nice and brown.

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