This recipe is dangerously good. Tastes great, no early prep needed, easy to make, and my family loves it. I split the batter in half so I could do half with fresh blueberries and half with semisweet chocolate chips. The recipe calls for 2 cups of blueberries. Halving that would be 1 cup, but I added a bit more just to see what would happen and because I like lots of blueberries. I did the same with the chocolate chip half and could have added a tiny bit less, but still very good.
My husband and I ate most of these, but that is the dangers of baking when the kids are all busy. Our youngest did get to try two of the chocolate chip ones and he approved. Since we didn’t have enough of the larger muffin tins to make everything at once, I made them in regular cupcake pans (smaller)…cutting the time in half and watching them to make sure they didn’t peak too high or stay too mushy, and it worked great.
Recipe from Einkorn: Recipes for nature’s original wheat by Carla Bartolucci
