Blueberry Barley Muffins

Health Highlights

Ingredients

2 cup	Barley flour
1/2 cup	Granulated sugar (try using organic cane sugar)
2 tbsp	Flaxseed meal (ground)
4 tsp	Baking powder
1/2 tsp	Sea Salt
1/2 tsp	Cinnamon
4 cup	Blueberries (or frozen)
2 medium egg	Egg
1/4 cup	Canola oil (or olive oil)
1 cup	Partly skimmed milk, 2% M.F. (or almond milk)

Preheat oven to 400°F and lightly grease a 12-cup muffin tray or line the cups with paper liners.
In a large bowl, combine barley flour, sugar, flaxseed meal, baking powder, salt, cinnamon, and blueberries.
In a small bowl, lightly beat eggs; stir in milk and oil.
Pour the wet ingredients into the flour mixture and stir until just combined.
Spoon batter into each muffin cup until almost full.
Bake for 18 minutes or until the tops spring back when lightly touched in the center.

Calories 216

Calories from fat 60

Calories from saturated fat 7.8

Total Fat 6.7 g

Saturated Fat 0.9 g

Trans Fat 0.1 g

Polyunsaturated Fat 1.8 g

Monounsaturated Fat 3.4 g

Cholesterol 33 mg

Sodium 119 mg

Potassium 329 mg

Total Carbohydrate 36 g

Dietary Fiber 4.1 g

Sugars 14.4 g

Protein 4.9 g