Ingredients:

• 4 tablespoons (1/2 stick) softened butter or canola oil
• 2/3 cup raw, unrefined, granulated sugar
• 1/3 cup organic unsweetened applesauce
• 2 eggs
• 1/2 cup orange juice
• 2 teaspoons vanilla
• 2 cups Hockley Valley Premium Light Spelt Flour
• 2 teaspoons baking powder
• 1 teaspoon grated orange peel
• 1/4 teaspoon salt
• 2 cups fresh blueberries

Instructions:

• Preheat oven to 375 F.
• Cream together butter or oil, sugar, applesauce, eggs, orange juice, vanilla.
• In another bowl, mix together the flour,baking powder, orange peel, and salt.
• Mix the dry ingredients into the liquid and combine gently.
• Fold in the blueberries.
• Bake in lightly oiled or sprayed muffin tins for 30 minutes, or until done.

Yield: Makes 1 tray.