Strawberry and Blueberry Muffins (adapted from Gwyneth Paltrow's My father's daughter)
(makes 12 small muffins)
- 1/2 cup vegetable oil
- 1/2 cup milk, or soy milk
- 1/2 pure maple syrup
- 1/4 cup light agave nectar
- 2 cups white spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cup whole fresh blueberries
- 1 cup chopped strawberries
Preheat the oven to 375 and line a muffin pan with liners.
Mix wet ingredients together. Mix the dry ingredients together in a large bowl, and add to the wet ingredients, about one cup at a time. Use a whisk to incorporate the ingredients. Do not over mix. Fold in the berries.
Fill the muffin liners with the batter. I like using an ice cream scooper for this, it makes much less mess. Bake until golden brown, about 25-30 minutes, and toothpick test comes out clean (not counting the berries of course).
Cool on a rack.