Page 16 - Cooking with Essential Oils

dōTERRA® Blueberry Orange Muffins
with Wild Orange essential oil

Servings: 12
Prep time: 30 minutes
Cook time: 30–40 minutes
Ingredients Directions

½ cup butter, softened 1. Preheat oven to 350 degrees Fahrenheit
½ cup honey 2. Cream together butter and honey in mixer.
3 large eggs 3. Add eggs, orange juice, and Wild Orange essential oil and mix.
1 cup orange juice 4. Add dry ingredients and mix thoroughly.
½ teaspoon Wild Orange essential oil 5. Fold in blueberries, 1 cup coconut, and lemon juice.
1 ½ cups flour 6. Place liners in muffin tin, and pour in batter.
1 ½ teaspoons baking powder 7. Top with the remaining ½ cup coconut. (If you don’t like coconut, you
½ teaspoon cinnamon can also use slivered almonds)
¼ teaspoon lemon juice 8. Bake 30–40 minutes.
1 cup blueberries
1 ½ cups coconut

dōTERRA® Spearmint Chocolate Chip Cookies
with Spearmint essential oil

Servings: 36
Prep time: 20 minutes
Cook time: 12 minutes
Ingredients Directions

½ cup coconut oil ¼ cup chia seed 1. Preheat oven to 350 degrees Fahrenheit. Combine
½ cup butter 1 teaspoon baking soda refrigerated coconut oil and butter, whisk until smooth.
¾ cup raw sugar ½ teaspoon salt Once smooth, add raw sugar, honey, cocoa, molasses,
½ cup honey 1 cup chocolate chips and egg, mix until creamed together.
1 teaspoon cocoa 1 drop Spearmint essential oil 2. In a separate bowl, combine spelt flour, soft white
1 tablespoon molasses wheat flour, quick oats, chia seed, baking soda, and
1 egg salt. Slowly pour into the liquid mixture while mixing.
1 ½ cup spelt flour Add 1 cup of chocolate chips and mix.
1 ½ cup soft white wheat flour 3. Scoop 12 cookies onto a cookie sheet and bake on 350
1 cup quick oats for 12 minutes.