Get some seasonal berries into your breakfast.
Ingredients:
1.5 cups flour
1/2 cup almond meal
1/2 cup maple or raw sugar, plus 2 T
1 t salt
1.5 t baking powder
1.5 t baking soda
1/2 cup olive oil or melted butter
1/2 cup milk
1/4 vanilla or maple yogurt
2 eggs
1 t vanilla (or almond extract, if you prefer)
2 cups fresh cranberries, cut in half
handful sliced almonds
Preheat oven to 350.
Whisk together the dry ingredients.
Add the yogurt to the milk, whisk, and allow to sit for a few minutes while you line your muffin pan.
Whisk the oil or butter, eggs and vanilla into the milk mixture.
Gently mix the liquid into the dry ingredients, and then fold in the cranberries.
Fill the muffin cups, then sprinkle a pinch of sugar on top of each muffin, along with a few sliced almonds.
Bake for 20 - 25 minutes, or until the tops spring back to the touch.
