Healthy alternative to the sugary concoction at the bakery! Try these lactose-free and wheat-free Blueberry Sunflower muffins for breakfast or a special afterschool treat (let the kids help make 'em).
Fruity and fiber rich, these lactose-free muffins are full of anti-oxidant rich blueberries, and you can create them in a jiffy!
Preheat the oven to 425 degrees.
In a bowl stir together the ghee, Organic Valley Lactose-free Milk, and Organic Valley Large Eggs.
In a large bowl whisk together the spelt flour, sugar, baking powder, sea salt, oat bran, and sunflower seeds.
Add the ghee mixture to the dry mixture. Stir the batter until it is just combined, and gently fold in the blueberries. (The batter will be thick and lumpy.)
Divide the batter among 12 well-buttered 1/2-cup muffin tins and bake the muffins in your preheated 425°F oven for 25 to 30 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
Kids in the Kitchen:
Tip #1: Aprons for everybody!
Tip #2: Let the kids break up the sunflower seeds. Place raw seeds in a clean cotton muslin sack (a heavy zip-close plastic bag will work too), and pound away with a small wooden rolling pin or block.
Tip #3: Kids are great at mixing muffin batter. "Do you know the muffin man?" "These are really good, crunchy on top and very sweet." "The goodest...they sparkle with ghee" - Maya age 6. Mikaia (age 3) sang about the muffins....."Yum! Yummy Muffin Man, Da Muffin Man!"