It’s a rainy Sunday morning, perfect for baking muffins!
I have had the opportunity to harvest an array of fruit and berries this summer, and have been craving to use some in a muffin mix!
The fruit often changes, I use whatever I have in the freezer..sometimes it is a mix of wild apple & apricot, or rhubarb, or saskatoon berries.
This year I have a treat of raspberries and sour cherries to use!
combine the above, mix well.
2 c home milled flour (I use a combination of: rye, buckwheat, oat, spelt)
1 1/2 tsp psyllium husk powder or 1/4 c psyllium flakes
2 T poppy seed
1/2 c unsweetened shredded coconut
1/4 c roasted chopped almond
2 c fruit- I use 1 c chopped wild apple and the rest whatever I have in the freezer- sour or bing cherries (coarse chopped), whole raspberries.
Scoop into well greased (I use avocado oil) 12 pan muffin tin.
Bake in pre heated oven 400f 25 minutes.
Let cool a few minutes in pan before taking out to cool on wire racks
*note: This is in regard to all of my recipes: if you use commercial flour you do not need to add the psyllium husk and will use less liquid.