MILA* Blueberry Muffins (Our guests and friends LOVE these! So light and fluffy
and delish with the warm blueberries – and so good for you – Enjoy!
Prep.Time: 10 mins Total Time: 30 mins Yield: 12 muffins Oven Temp: 400 degree F
1.5 cups spelt flour (you may use all-purpose flour), ½ cup oatbran, ¼ cup MILA*, 2 tsps baking powder, ½
tsp baking soda, ¼ tsp salt, 1 egg – beaten, 3/4cup almond milk (or normal milk), ½ cup stevia or sugar, ¼
cooking oil(or coconut oil), ½ tsp pure vanilla extract, ¾ BC blueberries.
1. Grease 12 medium muffin cups or 36 small muffin cups or line with organic bake cups, set aside.
2. Stir together flour, oat bran, MILA, baking powder, baking soda and salt in a bowl. Make a well in the
center of the mixture.
3. Combine egg, almond milk, sugar, oil and vanilla in another bowl. Add egg mixture all at once to the flour
mixture. Stir until moist, (batter should be a little lumpy). Fold blueberries into the batter. Spoon batter
(using an ice-cream ladle) in prepared muffin cups – fill to three-quarters full.
4. Bake in 400 degree F oven for 18 minutes for medium muffins or 10-12 minutes for small muffins, or until
done (test with wire skewer or toothpick – should be dry when pulled out.) Cool in muffin cups on a wire
rack for 5 minutes. Makes 12 regular muffins, or 36 small muffins.
For info on MILA (specialized Chia seed), contact Jennie Small at 604.902.2180 or jennie(at)findyourseat.ca