You know when you have lots of leftover whey from making homemade yogurt and you aren’t sure what to do with it? What? You aren’t saving tons of money and eliminating grams of sugar from your diet by making your own yogurt? Please read my short and sweet blog post on Crockpot Yogurt to get that started ASAP.
And when you’re done and have leftover whey, return to this recipe…
Now! Onto the simplest muffins ever!
One bowl-one measuring cup-one muffin tin
Here’s the ratio:
2 parts flour (I use whole wheat)-1 part sugar (I use brown)- 1 part whey
Then jazz it up with some spice (cinnamon, vanilla, salt) and a big pinch of baking soda.
Toss blueberries around in all the dry ingredients, then stir vanilla into whey in the measuring cup and pour into your one, before mentioned bowl.
***The super secret tip: hardly stir these to avoid dense, heavy muffins.
Bake at 350 degrees until muffins are solid in the center (20 minutes or so).
Enjoy your morning, you domestic goddess, you.