Old School Muffins

Blueberry sugar free muffins

Dry ingredients

All purpose flour 2 1/4 cups * see note

Baking powder 2 teaspoon

Baking soda 1 teaspoon

Salt 1/4 teaspoon

Combine all dry ingredients together and set aside.

Wet ingredients

Sugar 1/2 cup * I replace the sugar with apple sauce 1/2 cup

Oil 1/2 cup * I replace the oil with 1/2 cup of apple sauce if I feel like it

Eggs* 2 large if they are small I use 3

Yogurt 1 cup unless dairy free then replace with apple sauce*

Bits and pieces 1-2 cups mix with dry before mixing into wet

Mix wet together then fold in dry .

Bake in muffin tins at 375F for 18-20 minutes

Yields 12 standard Muffins or 24 mini Muffins

Note* yogurt can be replaced with mashed banana , nut butters depending on which kind of Muffins you are making

Note* if egg free replace egg with
Replacement:
1 tablespoon ground flax seeds and 3 tablespoons of water = 1 large egg

Note* I use oatmeal rolled old fashioned 1 cup in a blender until it’s fine like flour . I use 1/4 cup flaxseeds ground in blender and bran flakes 1/4 cup and I use wheat flour instead of white flour

Bits and pieces can be dried fruits , Chocolate chips , nuts ect

Baghrir Made With Sourdough Starter

1 cup active bubbly sourdough starter

https://iamhomesteader.com/sourdough-starter/
Bubbly sourdough starter
I used this recipe to start my sourdough starter

1 1/2 cups semolina flour

Pinch of salt

1 to 1 &1/2 cups warm water enough to make soupy batter

Combine all ingredients in a blender, blend on high for 3 minutes then let sit for 15/25 minutes until doubles in size then cook in hot nonstick pan until bubbles pop and it’s dry

Baghrir mixture is soupy thick and bubbly mix before cooking
Cooking has bubbles that pop when done
Cooked baghrir

Baghrir

Serve hot with a mixture of honey and butter melted together or honey and olive oil melted together