Whole Wheat Blueberry Muffins

• 12 cup 1% low-fat milk
• 1 cup oats
• 34 cup whole wheat flour
• 14 cup whole wheat pastry flour
• 12 teaspoon cinnamon (optional)
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 1 tablespoon flax seed
• 3 tablespoons water
• 14 cup unsweetened applesauce
• 1 teaspoon vanilla
• 14 cup sugar
• 1 cup frozen blueberries

1. Preheat oven to 400F Prepare muffin tins with muffin cup liners.
2. Prepare the "flax eggs" by first grinding the flax seeds.
3. Add the water to the ground flax seeds and blend together until it starts to thicken up a bit.
4. In a medium bowl, stir together the "flax eggs", applesauce, vanilla and sugar.
5. In a large bowl, stir together the oats, flours, cinnamon, baking powder, baking soda, and salt.
6. Add the wet mixture to the dry mixture and gently fold together.
7. Gently stir in the blueberries and spoon into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.

milk, oats, whole wheat flour, whole wheat pastry flour, cinnamon, baking powder, baking soda, salt, flax seed, water, unsweetened applesauce, vanilla, sugar, frozen blueberries

Taken from www.food.com/recipe/whole-wheat-blueberry-muffins-283447 (may not work)