2 oz of fine milled linseed
6 oz flour
1-2 tbs icing sugar
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
2 oz of sunflower spread
300 ml soya milk
6 oz of fresh or frozen blueberries
Mix all the dry ingredients and then rub in the sunflower spread until it resebles fine breadcrumbs
Add the blueberries and milk, mix well and place in paper cups in a muffin tray
Bake in a hot oven (180C ) for 15 min (fan oven)
