Whole-Wheat Muffin w/ Blueberries

Whole-Wheat Muffin w/ Blueberries

1/2 cup Arrowhead Mills® Buckwheat flour
1 ½ cup Arrowhead Mills® Sprouted whole-wheat flour
1/4 cup oats 3 teaspoons baking powder
1 teaspoon all spice
4 tablespoons sugar
1/2 tablespoons salt
2 eggs, lightly beaten
½ cup heavy cream
1 cup milk
¼ cup corn oil
½ cup blueberries

  1. Combine all ingredients and mix well. Lastly stir in blueberries
  2. Do not over mix
  3. Spoon batter into buttered 12 muffin tins evenly, bake at preheated oven 350 F for 20-25 minutes, till edges pull away from side and toothpick comes out clean when inserted into center of bread.

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