Summer Love Muffins

• 12 cup coconut oil
• 1 cup brown rice syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 12 teaspoon almond extract (optional)
• 2 cups spelt flour
• 12 cup cornmeal
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 12 cup milk
• 1 cup chopped fresh fruit
• 12 cup chopped nuts

1. Blend the coconut oil and brown rice syrup with a hand mixer or spoon until well blended.
2. Add eggs and extracts and blend until smooth.
3. Mix the flour, corn meal, baking powder and salt together.
4. Then add flour mixture to your liquid mixture and blend well, not over mixing.
5. Add milk and blend until smooth.
6. Fold in fruit and nuts.
7. Suggestions for fruit and nuts: blueberries, fresh currants, peaches, strawberries, walnuts, sunflower seeds, or almonds.
8. Bake at 375 for 24 minutes.
9. Check with a toothpick for doneness.
10. Let cool on racks or pot holders.
11. Tip the muffins up on their sides to cool evenly.
12. Let cool for at least 10 minutes before enjoying.

coconut oil, brown rice syrup, eggs, vanilla, almond, flour, cornmeal, baking powder, salt, milk, fresh fruit, nuts

Taken from www.food.com/recipe/summer-love-muffins-381988 (may not work)