These muffins are so moist and tasty your morning coffee will never be the same! Any berries—fresh or frozen—work well.

You can use white or whole-grain flour, or a combination…I like to use half spelt flour and half buckwheat, for a nearly gluten-free muffin:) Feel free to experiment with other flours—let me know! *

Keep out only what you’ll eat in the next day or two, then pop the rest into the freezer—they freeze beautifully.

If you make fresh almond milk the pulp leftover can be added.

TIME 40 minutes, including baking time

MAKES 12 (1-cup) muffins

INGREDIENTS

2 cups flour* (see note above)

½ cup sugar, I use raw cane sugar

3 teaspoons baking powder

½ teaspoon salt

¾ cup soured non-dairy milk **

¼ cup healthy oil, like olive, avocado or sesame

Flax Egg Substitute equal to two eggs

1 teaspoon almond extract

1 cup berries

½ cup chopped almonds, or almond pulp from making almond milk

Cinnamon and sugar or additional chopped almonds (optional)

PREPARATION

Preheat oven to 350°. Lightly oil muffin tins, or line with paper or silicone cups.
In a large bowl, stir together flour, sugar, baking powder and salt.
In another bowl, stir together soured milk, oil, flax eggs and almond extract.
Add wet ingredients to flour mixture. Stir just to combine. Do not over mix.
Stir in berries and almonds/or almond pulp. Again, mix just to combine.
Spoon into muffin tins. Sprinkle with cinnamon and sugar or chopped almonds.
Bake 25 to 30 minutes, until firm to the touch and lightly browned. Cool in tins on wire rack 5 minutes then turn out and cool completely.

* *To sour any kind of milk (dairy, soy, almond or otherwise) adds one teaspoon of vinegar or lemon juice to one cup of milk. Then stir and let sit a few minutes to curdle.