The ingredients in Young Living's Einkorn Pancake and Waffle mix are whole grain einkorn flour, brown rice flour, Amaranth flour, Tapioca flour, Sorghum flour, and Dhakla flour.
I used this mix, Young Living's organic dried wolfberries, and lemon essenital oil to make this delicious muffin recipe. And now I am sharing it with you!
Wolfberry-Streusel Muffins
1/2 cup almonds
1/4 brown sugar
3 tablespoons Einkorn Pancake and Waffle mix, divided
3 tablespoons butter, cut into pieces
2 cups Einkorn Pancake and Waffle mix
1/2 cup sucanat
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 drops lemon essential oil
3/4 cup goat milk (or whatever milk you keep in your fridge :) )
1/3 coconut oil
1 large egg, lightly beaten
1 cup organic dried wolfberries, soaked in water for 30 min, then drained
Pulse almonds, brown sugar, 2 tablespoons flour mix, and butter 4 or 5 times in a food processor or until nuts are chopped and topping is crumbly. Set aside.
Combine 2 cups flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Whisk together lemon oil, milk, oil, and egg; add to flour mixture, stirring just until moistened.
Toss wolfberries with remaining 1 tablespoon flour, and gently fold into batter.
Spoon batter into muffin pans, filling three-fourths full. Sprinkle top of batter evenly with crumble topping, gently pressing into batter.
Bake at 400 for 20 minutes or until lightly browned. Makes 1 dozen muffins.
