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These muffins are so tasty, I had to make sure they weren’t eaten before the photo shoot!
Makes 18 muffins
2 and 1/2 cups Shibolim White Spelt Flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup non-dairy or regular milk
1/2 cup oil
2 eggs
1 and 1/2 teaspoons vanilla
2 teaspoons lemon extract (optional)
juice and zest of 2 lemons
1 pint fresh blueberries
Preheat oven to 350 degrees Fahrenheit.
Grease and flour two muffins tins.
Whisk together the dry ingredients in one bowl and then make a well in the center.
Add the wet ingredients to the well and mix.
Gently mix the dry into the wet, just until combined.
Divide batter into the muffin cups.
Bake until muffin springs back when pressed gently, about 20 minutes.
Sponsored by Shibolim
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