Political Nutrition

I am on my last blueberry muffin to grab for a quick breakfast. I am admittedly tired of blueberry muffins. I want something yummy for breakfast. Something worth getting up for. I also had a terrible need to bake off my stress. First up I had to take a break and mix up some Ice Cream batter for dessert tonight. More on that delectable delight later. Yes I said that. So back to yummy breakfast. I opened the pantry and blindly started grabbing ingredients. That's the thing about being gggfree. My pantry is stocked with all things low carb and gluten free. Almond flour. Ok, but I always use almond flour. I need some variety. Add some Hazelnut flour. I went to grab vanilla and thought... oooh... no.. hazelnust extract too. And cocoa. Lots of it. Swerve for my sugar fix. Hmmm. what else. Coffee. Yup some coffee too. It's breakfast after all. Now we need some liquid. melted Butter, almond milk and eggs ought to do it. Now we need a pan. Ceramic. Yup. cuts down on ...

I ran out of cinnamon muffins today. And there on the shelf in the fridge, none other than a small little box of fresh blueberries just screaming to be used. I do have a previous round of blueberry muffins, and they were pretty good. But it was months ago, back in amateur hour at the Miller kitchen. With my new mastery of the culinary arts, I thought I'd give it another go round. Oh much better this time. Much much better. Buttery, sweet, and everything my tastebuds were craving. Without further ado: Preheat oven to 350F and line a greased 12-piece standard muffin tin with paper liners. 2 cups Almond Flour (not meal) sifted. 2 Teaspoons baking powder 1 Stick Organic Butter (half cup) Melted 1.5 teaspoons Pure Vanilla Extract 4 Large Organic Cage-Free Eggs 1/3 cup water 1 cup fresh blueberries 1/3 cup Swerve plus 1 tablespoon (reserved) 1/4 teaspoon sea salt Whisk the dry ingredients together in a large mixing bowl. Add the melted butter...