RECIPE

2/3 cups Sucanat (organic evaporated cane juice)

1 Tablespoon non-aluminum baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

2 cups organic rolled or quick-cooking oats ( I use biodynamic rolled oats)

1¼ cups soy milk

¼ cup organic applesauce

3 tablespoons organic canola oil

1 cup fresh blueberries.

Pre-heat oven to 400 degrees.

In a large bowl, combine oats and soy milk and set aside for 5 to 10 minutes.

Mix together the flour, sucanat, baking powder, baking soda and salt.

Add applesauce and canola oil to cereal mixture and beat well.

Add flour mixture to cereal mixture and stir just until well combined.

Fill muffin cups about 1/3 full with batter; add a few blueberries to each cup; add more batter and top off with more blueberries.

Bake at 400 degrees for about 20 minutes or until slightly browned on top.

* Can also be made with cranberries

** I use a combination of biodynamic whole wheat flour and organic unbleached white flour for all my baked goods.