Blueberry Muffins

1/4 c. almond butter or tahini
20 oz. can crushed pineapple
1/2 c. honey
WHIZ the above three ingredients in blender until smooth.
COMBINE the following dry ingredients in a bowl. MIX well.

2 1/2 c. whole wheat pastry flour
1/2 tsp. salt
3 tbsp. Ener-G baking powder

POUR wet ingredients into dry. MIX quickly, being careful not to stir out bubbles.
FOLD in 2 c. blueberries. SPOON into muffin tins (paper-lined*), and BAKE 30 min. in a
375° oven. ALLOW to cool and remove papers. They are rather gooey right out of the oven.
REHEAT when serving.
*To insure that papers don’t stick, you may spray with vegetable oil spray.
VARIATIONS: Sprinkle with turbinado sugar before baking. Omit blueberries. Add 1/2 c.
coconut, 1/2 c. chopped walnuts, 1 c. fresh cranberries, and 1 tsp. grated orange rind.