Lemon Blueberry Spelt Muffins

• 2 Tablespoons Canola Oil
• 1/4 cups Agave Syrup
• 1/3 cups Unsweetened Apple Sauce
• 1 whole Egg
• 1 whole Egg White
• 2 teaspoons Vanilla Extract
• 2 whole Lemons, Divided (Zest From 2 Lemons And The Juice From 1 Lemon)
• 1-1/2 cup Spelt Flour
• 1/2 cups Wheat Germ
• 2 Tablespoons Flax Seed Meal
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1-1/4 cup Fresh Or Frozen Blueberries

1. 1. Preheat oven to 375 degrees F.
2. 2. Lightly grease a 12-cup muffin tin.
3. 3. In a large mixing bowl, mix together the wet ingredients (canola oil, agave syrup, apple sauce, eggs, vanilla, and juice from 1 lemon).
4. 4. In another large mixing bowl, mix together the dry ingredients (spelt flour, wheat germ, flax seed meal, baking powder, baking soda, salt and zest from 2 lemons).
5. 5. Slowly stir dry mixture into wet mixture and fold together until just combined. Gently fold in the blueberries.
6. 6. Spoon batter into muffin cups so they are 2/3 full.
7. 7. Bake for 18-20 minutes or until a cake tester or toothpick inserted into the centre of a muffin comes out clean.
8. 8. Let cool slightly before removing muffins.

canola oil, ubc, apple sauce, egg, egg white, vanilla, lemons, flour, meal, baking powder, baking soda, ubc, blueberries

Taken from tastykitchen.com/recipes/breads/lemon-blueberry-spelt-muffins/ (may not work)