Blueberry and cheese muffins
1/2 cup LSA (ground linseed, sunflower seed and almonds)
1 tbsp pysillium husk
1/2 cup fine brown rice flour
2 tbsp tapioca flour
2 tsp baking powder (gluten free if u like)
1/2 tsp salt
1 cup frozen blueberries
1 cup of crumbled feta or blue cheese
1 tsp cinnamon
2 free range eggs
1/2 cup of coconut water or any nut milk
1/4 cup pure virgin olive oil
Mix together all dry dry ingredients.
Add blueberries and cheese, stir.
Mix eggs, oil and coconut water(or nut milk) together in another bowl.
Add wet ingredients into dry. Stir until combined.
Spoon into cup cake paper lined muffin tins. Makes 6 large muffins.
Bake in oven for 20-25 mins at 180C.