Blueberry Oatmeal and Flaxseed Muffins

image and recipe from here

I found this recipe on a day I had boiled some whole flax seed to make a tea (a cough remedy). They turned out yummy. I was out of ww flour, so used white. I also subbed kefir for buttermilk.

Blueberry Oatmeal and Flaxseed Muffins

2 c.whole wheat flour
5-1/2 c. rolled oats
1-1/2 c/light brown sugar
2/3 c. plus 1 T. ground flaxseed
4 t. baking soda
1 t. baking powder
4 t. ground cinnamon
2 large eggs, lightly beaten
1c. neutral oil (vegetable, olive, and coconut are good choices)
2 c. buttermilk
2 c. blueberries (or use other fresh berries, or dried berries)

Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.
Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving. Makes 24 muffins

Chokladbollar

Last week Ian found a recipe in his children's magazine

he wanted to try.

We made them, and they were very tasty.

They also packed well in his lunch.

You can click on the above image to read the recipe larger.