Chris’s Blueberry Lemon Muffins (Whole Grain/Low Sugar)

I made up this recipe based on the Blueberry Muffin Recipe from http://www.sisterscafe.blogspot.com/. I made it whole grain and low sugar. You could really substitute any whole grain for the spelt and millet. Powdered Stevia can be purchased at a health food store. Taylor and all the kids (including Alyssa) loved this recipe.

1 cup white flour

½ cup ground spelt (or wheat)

1/3 t white powdered Stevia

4 tsp baking powder

1/2 tsp salt

1/2 cup butter

½ cup cooked Millet grain

zest of one lemon

1 egg

1 cup milk

1 cup freeze-dried blueberries

Blend white flour, spelt flour, powdered Stevia, baking powder and salt.

Cut in butter until fine.

Combine lemon zest and millet.

Beat egg and mix with milk.

Combine all together until well mixed.

Fold in blueberries.

Spoon into muffin tin and bake at 375° for 20 minutes.

While muffins are cooking make topping.

Topping

1/2 cup butter, melted

1 Tb lemon juice

1/2 cup sugar

Melt butter and add lemon juice. Mix well. When muffins are cooked dip top in butter/lemon mixture then dip in sugar.

Makes 12 muffins.