Whole wheat blueberry muffins

Makes: 23

INGREDIENTS

·        ⅓ cup extra-virgin olive oil

·        1/3 cup honey

·        2 eggs

·        ¼ cup water

·        1 teaspoon baking soda

·        ½ teaspoon salt

·        2 teaspoon lemon peel

·         1 Cup of frozen or fresh blueberries

·        1¾ cups whole wheat flour

INSTRUCTIONS

1.      Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease muffin.

2.      In a large bowl, mix the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the lemon peel and water.

3.      In a separate bowl add the baking soda, salt whisk to blend.

4.       Lastly, switch to a big spoon and stir in the liquid mix into the flour mix, folding in ingredients to combined, gently fold blueberries.

5.      Pour the batter into your greased muffin pan, ¼ cup full into each muffin pan.

6.      Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean Then transfer it to a wire rack to cool for 10 minutes before eating