Ingredients:
- 225 g of Arifa Ruggeri flour
- 250 g almond milk
- 1 teaspoon oil
- 1 egg
- 1 tablespoon of yeast
- 1 tablespoon of stevia
- 180g of blueberries
Procedure:
Preheat the oven to 200° and prepare the muffin molds, I use silicone ones so there is no need to grease them.
Beat the egg, milk and oil with a whisk, add all the dry ingredients and mix until the mixture is smooth and homogeneous.
Add the blueberries and incorporate them into the dough, once ready, divide it into the molds and bake for 20/25 min. Check with a toothpick to see if it is cooked. Leave to cool, then turn out and cool on a rack and enjoy your breakfast.
