Soy Milk & Blueberry Muffins - Recipe

1 1/4 cups whole wheat flour
1 tbsp. baking powder
1 cup dried blueberries
1 tsp fresh rosemary, chopped
1/2 cup blanched almonds, chopped
1/2 cup pecans, chopped
1 tsp. lemon extract
1/2 cup olive oil
1/2 cup soy milk
1/2 cup honey

Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, blueberries, rosemary, almonds and pecans. In a large bowl, beat the lemon extract, oil, soy milk and honey until combined. Slowly fold the dry ingredients into the soy mixture until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins