I am in the middle of a Very Scientific Experiment. If you’ve ever wondered if taking muffin mix out of the oven, frantically stirring in a missing ingredient and then shoving it back in actually works, then read on. I’ll let you know in about ten minutes time.More annoying than spotting the forgotten oil was that I had just filled 24 mini-muffin cases. I have now painstakingly scooped out every single one, whisked the oil in and redone them. If it doesn’t work I am not sure I will be able to contain my frustration. Little Belle has embarked on the terrible twos and it is catching. The idea of throwing myself on the floor and sobbing seems very appealing right now. Let’s keep our fingers crossed.I tend to bake everything in mini these days, partly because it helps the grown-ups control portions, and partly because they’re so great for kids’ lunch boxes. Of course, whether you can use this for a lunch-boxes’ recipe depends on your school’s nut policy. These are made with almond butter and almond flour both fantastic for providing an extra dose of good fat, protein and fibre. This means more sustained energy and less chance of the dreaded sugar rush (and crash).My kids love these, but they are a hit with adults too. The real beauty is that you can use them as a breakfast muffin in place of something more processed and refined. There is still sugar here but I’m favouring Sucanet these days. It’s a dried sugarcane juice that is minimally processed and retains it molasses content. The blueberries add some natural sweetness too. I have also made these with strawberries and they were just as good.Muffin alert! The results are in. Turns out that trips in and out of the oven and a high-stress environment are actually very beneficial. Who knew? So whether or not you are gifted in the kitchen, give these a try. Oh and by the way, you can now find me on Facebook. ‘Like’ my page at www.facebook.com/nutrifitandnaturalnutritionbermuda. I’d love to have you join me there!Blueberry breakfast muffinsMakes ten regular muffins or approximately 24 mini-muffinsIngredients:1c almond butter1c almond meal/almond flour3 eggs, whisked½ c sucanet (Down to Earth or Lindos DV)⅓ c unsweetened shredded coconut⅓ c coconut oil (Lindo’s Devonshire), melted½ tsp baking soda½ tsp baking powder¼ tsp sea saltpinch of cinnamon¾ c fresh blueberriesDirections:1. Preheat your oven to 350 F.2. Place all the dry ingredients in one bowl. Mix all the wet ingredients together in another bowl.3. Fold the dry ingredients into the wet ingredients gradually.4. Scoop the batter into muffins tins and liners. I spray my liners lightly with coconut oil to prevent any sticking.5. Bake for 15-25 minutes (depending on size) until risen, golden and a sharp knife comes out clean.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details, visit www.natural.bm or call 236-7511.