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Make healthy muffins with whole wheat and blueberries.


1/2 cup ARROWHEAD MILLS Buckwheat flour
1 1/2 Cups ARROWHEAD MILLS Sprouted whole-wheat flour
1/4 cup oats
3 teaspoons baking powder
1 teaspoon all spice
4 tablespoons sugar
1/2 tablespoon salt
2 eggs, lightly beaten
1/2 cup heavy cream
1 cup milk
1/4 cup corn oil
1/2 cup blueberries


1.Combine all ingredients, except blueberries, and mix well.

2.Stir in blueberries; do not overmix.

3.Spoon batter into buttered 12 muffin tins evenly.

4.Bake in preheated oven 350 degrees for 20 to 25 minutes until the edges pull away from side and toothpick comes out clean when inserted into center of bread.


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