Saturday, June 27, 2015

RECIPEinaFLASH: Gluten-free Blueberry Muffins

From a terrific Wall Street Journal article on the myths and truths of olive oil (May 16-17 edition); these muffins are delish! Packed with #Jerseyfresh blueberries, the recipe uses almond flour, plain yogurt, and extra-virgin olive oil. You can throw them together very quickly (I made them this morning in about 20 minutes - of course, you have to remember to take the eggs out the night before) so you can have warm muffins with your Saturday or Sunday coffee.

The hubby is following a strict no-carb lifestyle so I've been searching for alternatives to regular white flour to satisfy his cravings and my need to bake! Using a recipe calorie counter, one muffin has only 116 calories (bonus!).

This recipe, and one other that I will post shortly, totally meet these criteria! Happy weekend, people!


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