MIXED BERRY MUFFINS
2 cups of Bob's Red Mill 1-1 baking flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
3/4 of a cup of maple syrup
2/3 of a cup of almond milk or coconut milk
1/3 of a cup of canola oil
1 teaspoon of pure vanilla extract
1 1/2 cups of frozen mixed berries
Preheat the oven to 350 degrees F. In a bowl combine the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment mix the eggs, maple syrup, almond or coconut milk, canola oil, and the vanilla extract. Then add the dry ingredients to the wet ingredients and mix on medium speed for 1 minute to combine.
Fold in the frozen berries and pour into a greased muffin tin. (12 muffins) I find that using an ice cream scoop works well for this job. Scooping one scoop into each muffin cup makes all of them exactly the same size.
Bake for 20-25 minutes, until the tops of the muffins, are golden brown. Let the muffins cool for 20 minutes before removing them from the pan. These will keep well in an airtight container at room temperature for a few days or you can put them in a ziplock bag and store in the freezer.