Saturday, December 24, 2011

Blueberry Lemon Poppyseed Muffins

2 Eggs
30g Sugar

200g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt
2 Tbsp Poppy Seeds
2 Packets TrueLemon or Zest of 1 Lemon

150g Yogurt
50g Lemon Juice
30g Canola Oil
1 tsp Vanilla Extract

300g Blueberries
2 tsp Cornstarch

Bake at 350 for about 25 minutes.

Yield: Approx. 975g

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