Lemon-blueberry muffins

Our lemon additions in the next three recipes stems from a surprise delivery of 4 large lemons from our neighbors' tree. This recipe idea came from wanting to take them something yummy as a thank you. :-)

Ingredients:
egg-replacement:
3/4 c. water
2 T. ground golden flax seed

1 ice cube

1 T. butter
1/2 c. whole goat milk
1 c. sugar
1/4 c. fresh-sqeezed lemon juice (one large lemon)
zest of one lemon

1 c. frozen blueberries

1 3/4 c. flour
1 T. EnergE egg replacement
3 t. baking powder
1/2 t. salt

DIRECTIONS:
1. Activate the flax-seed egg replacement:
In a glass measuring bowl, combine 3/4 c. water and 2 T. ground flax seed
Heat in microwave on high for 2 minutes. (WATCH for boiling-over, just like other hot cereal)
beat with whisk
texture should be like an un-beaten-egg-white
cool with one ice cube

2. Add liquids, beat:
Add 1 T. butter, 1/2 c. whole goat milk, 1 c. sugar, 1/4 c. fresh-sqeezed lemon juice (one large lemon), zest of one lemon
Beat until smooth

3. Stir in blueberries:
No need to be gentle, since you are using frozen blueberries

4. In another bowl, combine dry ingredients:
Mix 1 3/4 c. flour, 1 T. EnergE egg replacement, 3 t. baking powder, 1/2 t. salt in a bowl large enough to hold dry and wet ingredients

5. Add wet to dry:
Fold wet blueberry mixture into the flour mixture until moist

6. Grease pan with Pam spray (the grill high-heat one is what we use):
Under the stove hood, with the vent fan on, spray each muffin hole with cooking spray.

7. Spoon batter into mini-muffin pan (silicone pan works great):
Use a T. measuring spoon to spoon the batter into the holes. wipe up any spills on the edges to avoid a smoky taste.

8. Bake:
Bake in preheated oven at 375 degrees for 15-20 minutes, when a toothpick comes out clean (the flax seed makes it a little moister than traditional muffins).

9. Allow to rest 15 minutes:
Leave in the pan to rest. Remove from pan when ready to serve, or after 15 minutes.

10. Serve while warm:
Watch out for hot blueberries!

11. To store:
Allow to cool completely. Freeze in ziploc.