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Whole Wheat Blueberry Muffins

Topping

2 tblsp lard

¼ cup brown flour

2 tblsp packed brown sugar

¼ tsp cinnamon

Cut lard, flour, sugar and cinnamon together until crumbly.

Muffins

1 cup rice milk

¼ cup canola oil

½ tsp vanilla extract

1 large egg

1 ¾ cups whole wheat flour

1/3 cup ground flax seed

1/3 cup white sugar

3 tsp baking powder

½ tsp salt

1 cup fresh or frozen blueberries

Preheat oven to 400 oF.

Beat rice milk, oil, vanilla, and egg in a large bowl.  Stir in flour, sugar, baking powder and salt.  Mix until flour is moistened (the batter will be lumpy).  Fold in blueberries.  Place in lined muffin tins (or grease tray with canola oil).  Sprinkle with topping and bake 20-22 minutes until golden brown.