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“I adapted this recipe from The Philosopher's Diet by Richard Watson. The amount of whole-wheat flour may be cut in half, with the missing half being replaced by whole-barley, whole-rye, or whole-buckwheat flour. And of course, you can use whatever fruit you prefer, but I find that blueberries go very well with this muffin, along with some melted butter. This makes for a very dense muffin.”
READY IN:
29mins
SERVES:
6
YIELD:
6 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix dry ingredients together.
  2. Push the mix to one side of the bowl.
  3. On the other side of the bowl mix the egg and vegetable oil.
  4. Add yogurt and blueberries.
  5. Mix all ingredients only enough so that everything is damp.
  6. Spoon into greased 6-hole muffin tin.
  7. Bake at 425 for 20-24 minutes.

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