This weekend in the UK has been the RSPB Garden Bird Watch and it is usually very well supported both in the home and at schools. This survey is important - more than a quarter of British bird species are now in urgent need of help to ensure their survival, conservationists have warned – up from just one-fifth of birds in 2009.
A colourful mix of blue, yellow, white and green makes the blue tit one of our most attractive and most recognisable garden visitors. In winter, family flocks join up with other tits as they search for food. A garden with four or five blue tits at a feeder at any one time may be feeding 20 or more.
Equivalent of 100 g of sugar (I used 8 tbsp. splenda)
4 tbsp. melted butter
¾ tsp. baking soda
½ tsp. sea salt
1 tsp. lemon zest
1 tsp. vanilla extract
240g almond flour (or ground almond)
150g fresh blueberries
2 tbsp. milk
1. Preheat oven to 180C
2. Mix dry ingredients (almond flour, lemon zest, sea salt, baking powder and fructose) together.
3. Add wet ingredients (eggs, milk, vanilla extract, butter) and mix well together.
4. Add blueberries and fold in gently.
5. Divide the batter into muffin cups. The batter is quite firm so you will need to use a little spoon to level the batter nicely. The muffin cups should be filled to the top as the batter doesn’t rise much.
6. Bake about 20-25 minutes until lightly browned on the top.
This lovely recipe is on Ewelina's blog, she is a Type 1 Diabetic, see more here