Blueberry Muffins
Served warm from the oven or slipped into a lunch box for a sweet afternoon snack, these golden gems burst with antioxidants, vitamin C and fiber.
Prep time: 10 minutes, Bake time: 20 minutes Makes 12
1 cup organic unbleached flour
1 cup organic oatmeal
3 tbsp. sugar
1 tsp. salt
2 tsp. baking powder
1 tsp cinnamon
1 cup frozen organic blueberries, thawed and drained
1 large egg
1 cup organic milk
1/4 cup canola oil
1 tsp. vanilla
unbleached paper muffin cups
2 tbsp. turbinado sugar
reheat oven to 400 degrees. Mix together flour, oatmeal, sugar, salt, baking powder and cinnamon. Fold in blueberries. In a separate bowl, whisk together the egg, milk, oil and vanilla. Stir the milk mixture into the flour mixture. Mix well. Place muffin cups into a muffin pan. fill each muffin cup 2/3 full of batter. Sprinkle with turbinado sugar. Bake for 18 to 20 minutes, or until golden brown.
