Strawberry-Blueberry Flaxseed Muffins
1/4 cup milled flaxseed
1 cup whole wheat flour
1/2 cup unbleached all purpose flour
1/2 cup sugar Or sugar substitute
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 egg replacer
1 cup strawberries cut into good sized chunks
1/2 cup small wild blueberries
3 tablespoon olive oil
1/2 cup soy milk
couple splashes of wheat germ (into dry)
Blend dry ingredients together in a bowl. In a separate bowl; combine egg replacer, olive oil and milk. Throw in berries and blend everything together. (I find it easier to add the berries in before I batter has been mixed together).
Batter will be thick. Spray muffin pan with oil. Fill all 11 cups with batter as full as you can.
(Optional) Sprinkle tops with yummy granola for a tasty crunch on the tops!
Bake at 400 degrees F for 18 minutes or until done.