• Cooking Time: 20
• Servings: 12
• Preparation Time: 15
• 1 1/3 cups Golden Roasted Flax Seed
• 1 cup gluten-free all purpose flour mix
• 2 tbsp. baking powder
• 1/2 cup of Organic Coconut Palm Sugar
• 1 egg, lightly beaten
• 1 1/2 cups of organic whole or 2% milk
• 1 tbsp. lemon zest
• 1 cup frozen wild blueberries

1. Mix first 4 ingredient.
2. Combine egg, milk and lemon zest.
3. Add to dry ingredients.
4. Add fruit and just fold under.
5. Fill lined or lightly oiled muffin cups. (Makes 12 regular size muffins.)
6. Bake for 20 minutes at 375 F.

I happened on this recipe in the Costco magazine and since I already had a big bag of their Cold Milled Roasted Flax Seed decided I would turn it into a gluten-free recipe. As well, I used their Pure Palm Organic Coconut Palm Sugar instead of brown sugar.