Blueberry Muffins

What you need

Dry Mixture

  • 1 cup (250 ml) Unrefined flour
  • 1 tsp (5 ml) Baking powder
  • 1/2 tsp (2 ml) Baking soda
  • 1/4 tsp (1 ml) Sea salt
  • 1 cup (250 ml) Organic blueberries

Moist Mixture

  • 1 Egg (or substitute 1 tbsp. Royal Harvest Pure Flax Meal mixed with 2-3 tbsp of water)
  • 1/4 cup (60ml) Royal Harvest Pure Flax Oil
  • 1/3 cup (80ml) Honey
  • 3/4 cup (180ml) Regular milk (plain)
  • 1 cup (240ml) Oatmeal

Make it
Preheat oven to 400°F /200°C. In medium bowl combine soy milk and oatmeal; soak for 10 minutes. Combine first 4 of dry mixture in separate large bowl. Fold in blueberries. Beat egg lightly in medium bowl. Add Royal Harvest Flax Oil and honey to egg mixture; beat. Blend together egg mixture and oatmeal. Add moist mixture to dry mixture and stir lightly. Grease muffin tray or use paper cups. Fill to top. Bake for 20 minutes or until done.