These muffin cookies may not be out of this world in terms of being innovative or different, but they’re a fun, fresh breakfast twist on the regular old chocolate chipper. I’d save the recipe and use it again for a brunch party or even a breakfast-for-dinner kind of night.
And if you don’t like blueberries or lemon, you can always mix up the flavor combinations a bit. You could sub lemon for freshly-squeezed orange juice and pair with dried cranberries or almonds? Or maybe pear juice and crushed blackberries? Yum!
1 t stevia
dash of cinnamon, salt
1 flax egg (1 t flax mixed with 2-3 t water)
1 T Greek yogurt of choice (I used lemon-flavored yo)
squeeze of lemon juice
2 T nondairy milk
splash of vanilla
-In a medium-sized bowl, combine all dry ingredients. Push dry to one side of the bowl and combine the remaining wet ingredients on the other side. Blend the two together.
-At this point, you can either fold the blueberries in now. I like to place mine right on top–to look sort of like traditional chocolate-chip cookies.
-Bake for about 10 minutes or until firm. Serve warm for breakfast or dessert.
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