Spot of Baking

[donotprint] After my distressing night last night (a tad melodramtic perhaps now when I put it all in to perspective!), and my celebratory breakfast this morning I decided what better way to make the most of my day off work than with a spot of baking!

I’m still becoming acquainted with this “wheat and dairy free” living and although I don’t usually crave a whole lot “treat” foods now that I can’t eat the majority of them it’s sparked yearning! I got my thinking cap on and decided I’d give Blueberry Scones a go having found a recipe online which I adapted to meet the needs of my finicky stomach.

It didn’t go exactly according to plan…there was a bit of a blunder, but all was not lost and I created healthfied Blueberry Muffins! 🙂 [/donotprint]

Healthy, Wheat Free, Dairy Free, Fat Free Scones Muffins    [print_link]

Makes 6 large, 12 mini muffins

Ingredients

  • 240g (2 cups) wholemeal spelt flour
  • 1 tsp bicarbonate of soda
  • 140g (1 cup) frozen blueberries
  • zest of 1 lemon
  • juice of half a lemon
  • 4 tsp cinnamon
  • 4 tbsp Splenda (optional)
  • 300ml (1 1/4 cup) soy milk
  • Light spray oil

Method

  1. Preheat oven to 220C (400F).
  2. Mix flour, bicarbonate of soda, blueberries, lemon zest and lemon juice, cinnamon and Splenda/Stevia (if sweetness is desired) in a bowl.
  3. Add the soy milk to the mixture and whisk up until all completely combined.
  4. Spray your muffin tray with light oil spray (1-2 sprays per section).
  5. Divide the mixture evenly between the sections (filling 6-12 depending on whether you want small or large muffins!)

Slightly more “gloopy” than I was hoping for!

I’d opt for 6 larger ones next time (I’ll just have to eat two at a time! 🙂)

The end result was quite a tasty one, very pleased with my efforts (even though I set out to make scones!

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