Beatrice Wood a free spirit, an inspiring ceramicist
About being bullied, civil service and how storytelling, painting, humour can help

About wheat free, sugar free blueberry muffin and a touch of love


Ok so another rainy day in Eastbourne! It is probably the wettest winter /spring  I've experienced since I came to England, years ago. It simply doesn't stop for more then a few hours and then, you really need to get ready, get dressed and sprint outside the house for a bit of fresh air, vitamin D and a brisk walk in between another curtain of rain. But ... this is another story for another day .... today we are talking about .. muffins ... and not any kind of muffins but wheat free and sugar free ... healthy? you bet! 


Because a member of my family cannot indulge in sugary products anymore, I am suddenly aware that ... in shops there are hardly any alternative products one can buy. It is not something I am complaining about ... at all ... it is a simple observation, one that made me become a researcher and experimenter in the kitchen (a bit more than I am usually). I am not a fan of muffins and never have been ... it is not something that I grow up with and I can count the muffins I've had in England on my 5 fingers but .... now ... I came across an interesting recipe .... muffins with a twist and ... my curiosity made me ... try it. I can tell you that the result is pretty good, that I will do it again and that my husband liked it a lot. 


Here are the ingredients 


3 eggs 

100 grams ground almonds

50ml milk (any type of milk) 

1/2 tbsp coconut flour

1/2 tsp orange peel grind or lemon 

100 - 150 grams fresh blueberries or raspberries or a combination of the two 

1/2 tsp ground cinnamon

1/2 tsp ground ginger 


Preheat the oven to 200 degrees Celsius. Beat the eggs, add the ground almonds, add the milk, add the coconut flour, orange peel grind or lemon grind, cinnamon, ginger and the fruits carefully not to break them. 

If you have paper cases, put them in a muffin tin and start spooning the mixture into them. If you don't, first grease  the 12 hole muffin tin and after that spoon the mixture. 

See, it is really simple. 

Next, put the muffin tin in the oven, make yourself a cup of tea and coffee and 20 minutes later, the muffins are ... done. Remove them from the oven, allow to cool and start eating them or store them in an airtight container until later. 

I have to say that the taste is really good and it works very well with a cup of tea or coffee. You can also eat it with a tsp of yogurt on top or more fresh fruits including a few slices of apples. If you don't have a problem with sugar, you can add a teaspoon of honey. 

Given that one can hardly find something sugar free to buy while enjoying a cup of coffee in town, you can definitely take one muffin in your bag and ... enjoy it in a new environment :) 


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