Grey days require morning tea and a novel…and generally some lightly sweet snack to accompany them.
One of these will do quite nicely, I suspect.
Bare with me please… I will warn you that the lighting in these photographs leave something to be desired…
Like, a more sparse cloud-cover, possibly?
Natural lighting is so nice to have for food photography (and for most photography really, I suppose) that I’m a bit partial to baking with at least some sunlight…
Oh well, it’s still better than a flash I guess.
The last few days have had meteorologists delivering predictions of rain chances of over 50%…Welcome to Floridian Spring… In truth, I can’t complain too much – with each gentle shower there is an unspoken promise of flourishing flower blooms. As May continues, Florida can expect to live up to it’s namesake “feast” of flora.
Even in other seasons, however, I find I love rain for convincing me that the day would best be spend curled up on a couch like a spoiled cat while reading a good book – half-listening to the steady percussion of the falling precipitate and half-wondering if your interest in the last few paragraphs left your tea growing cold.
If the small worry of my tea getting cold were the only thing to plague my mind today…well, let’s just say I think we could all get used to that life.
These little muffins turned out to be excellent, and relatively healthy, tea-time fare. Nut butters generally lead to a denser muffin than some people may prefer, but I think this recipe is certainly worth trying. Heat these up again for breakfast (with the addition of blueberry preserves or more cocoa almond spread or butter perhaps) for a semi-indulgent start to your day!
These slightly chocolaty, nutritious, moist, and delicious treats studded with warm blueberries are certain to brighten your day – even if the sun stays behind the clouds.
Whole Wheat Cocoa Almond Butter & Blueberry Muffins
inspired by and adapted from How Sweet It Is
- 2 cups whole wheat pastry flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plain Greek yogurt
- 1 flax-seed “egg” (I tablespoon ground flax-seed plus 3 tablespoons water)
- 1/3 cup brown sugar
- ½ cup butter, melted and cooled
- ½ cup cocoa almond spread (I used one from Trader Joe’s, however, Nutella or dark chocolate peanut butter would work well too), melted and cooled
- 2/3 cup unsweetened vanilla almond milk
- 2/3 cup fresh or frozen blueberries
Preheat the oven to 350 degrees F. Prepare muffin tin by lining cups with paper liners.
In a medium bowl, add your dry ingredients – flour, baking powder, baking soda, and salt. Whisk these to combine and set this bowl aside.
In a large bowl, whisk together Greek yogurt, the flax seed and water, and sugar until smooth and well-combined. Whisking steadily and continually, add melted butter and melted nut butter, one ingredient at a time until smooth. Whisk in the almond milk. Add dry ingredients and stir with a large spoon until just combined (being careful not to over-mix). Lastly, carefully fold in blueberries.
Fill muffin tin cups with batter (over 3/4 full but not overflowing, just to the top of the liner) and bake at 350 degrees F for 18-22 minutes or until a toothpick inserted in the middle of the muffins comes out clean. Alloy to cool slightly before serving.
Enjoy warm, whether plain-Jane or dressed to impress.
Perhaps you can see that I was too impatient to bother with any extras before taste-testing…