100% WHOLE WHEAT BLUEBERRY MUFFINS

Topping:

2 TBL brown sugar mixed with

¼ tsp cinnamon mixed

Muffins:

¾ cup milk

¼ cup oil

¼ cup honey

1 egg

2 cups whole wheat flour

3 tsp baking powder

½ tsp salt

1 ½ cups coarse chopped frozen blueberries

Heat oven to 400. Spray 12 muffin tins. Beat milk, oil, honey and egg until well blended. Add dry ingredients until they are just moistened. Batter will be lumpy. Gently fold in blueberries. Put ¼ cup batter into muffins tins. TINS WILL BE FULL. Sprinkle with topping mix. Bake 18-20 minutes until a toothpick comes out clean.

***For food storage use powdered milk, powdered eggs, freeze dried berries that have been rehydrated.