Because we had to be out the door early for a field trip, I wanted to whip up something that we could grab and go, just in case Riley was resistant to getting out of bed. Turns out, he was anything but. He came down the stairs at 5:45am and said, "Mom, let's go." Ummmm. No. So, we had these with some fresh blackberries, fresh mint tea, and still had time to spare.
4 eggs
1/2 C honey
2/3 C olive oil (use a good quality, extra virgin olive oil)
1 t fennel pollen
1 T bee pollen
1-1/2 C white whole wheat flour
1 T baking powder
1/2 t pink Himalaya salt
1-1/2 C fresh rhubarb, sliced
chopped cashews
organic powdered sugar
Preheat your oven to 350 degrees. Line your muffin tin with paper liners or butter the hollows.
Place all the ingredients in a large mixing bowl. Stir until just combined. Don’t overmix, or the cake/muffins will be dry and tough.
Spoon batter into liners, top with chopped cashews, and sprinkle with powdered sugar. Bake for 45 minutes, or until a toothpick stuck into the center comes out clean. Eat warm or at room temperature. As this muffin doesn't keep well, you'll want to eat them the day you make it or the next day.
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