Daniel Fast Blueberry Muffins
We started a 21 day fast yesterday in conjunction with a series that Pastor Bryan is ministering at Rock Church. At our home we are doing a modified Daniel Fast. This has required me to cook more that I usually do and to look for recipes that do not include foods that we are fasting.
So, I modified a recipe that I came across and made some delicious blueberry muffins tonight. Here it is.
- 2 cups All Purpose Whole Wheat Flour
- 1 & 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- Zest of one orange or one lemon
- 1/2 to 3/4 cup Honey
- 1 cup Almond or soy milk
- 1/3 cup Olive or canola oil
- 1 tsp. Maple extract (may substitute other variety)
- 1 tbsp. White vinegar (can use apple vinegar)
- 1 cup Blueberries (fresh or frozen)
- Optional 1/2 cup chopped walnuts (I put nuts in mine- Yum!)
1 Preheat the oven to 375F. Lightly grease a muffin tin or use paper liners.
2 In a medium bowl, combine together flour, baking soda, salt and lemon zest.
3 In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
4 Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
5 Gently fold in the berries and walnuts using a rubber spatula.
6 Fill the muffin tins about 2/3rds full.
7 Bake until a wooden skewer inserted into the center comes out clean, about 15-17 minutes.
8 Remove from the oven and let cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.
Enjoy!!