BLUEBERRY MUFFINS

Easy recipe that never fails and packed full of Blueberries that contain the unique, phenol-like antioxidants pterostilbene and resveratrol. Blueberries are a very good source of vitamin K, vitamin C and manganese. Blueberries are also a good source of fibre and copper.

Ingredients:
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) salt
1 cup (250 ml) blueberries
Moist Mixture
1 Egg (or substitute 1 tbsp. of waihi bush organics flax fibre mixed with 2-3 tbsp of water)
1/4 cup (60ml) coconut oil
1/3 cup (80ml) honey or raw sugar
3/4 cup (180ml) milk whole
1 cup (240ml) rolled oats

How to make:
Preheat oven to 200°C.
In a medium size 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. Melt Coconut Oil, add it and honey to egg mixture; beat. Blend together egg mixture and oatmeal. Add moist mixture to dry mixture and stir lightly.
Grease a muffin tray or use paper cups. Fill to the top. Bake for 20 minutes or until done.