Blueberry Rolls
A recipe from the Sneaky Kitchen

4 1/2 tablespoons mayonnaise (reduced-fat, preferably)
2 tablespoons sugar
Pinch of nutmeg
1/8 teaspoon cinnamon
3 tablespoons ground flaxseed  (Note #1)
1 1/2 cup self-rising flour (Note #2)
3/4 cup plus 2 scant tablespoons milk
3/4 cup blueberries, fresh or frozen
cooking spray

Wash and drain fresh blueberries, or if using frozen berries, measure them  out now so they will thaw slightly.

Preheat oven to 425 degrees.   Spray a non-stick muffin pan, or thoroughly spray muffin cup liners if using a non-non-stick pan.

With a fork or whisk, combine the mayonnaise, sugar, nutmeg,  cinnamon and ground flaxseed.  Stir in the flour until just combined.  Gently stir in the blueberries.

Fill 12 muffin cups half full.  Bake for 12 minutes.  Serve hot.


Note #1: If you haven't any flaxseed meal, use only 3/4 cup of milk.  Flaxseed is an extremely valuable addition to the diet and can be found primarily in health food stores.   Keep it in the refrigerator as it can lose flavor and food value easily.    Use it by sprinkling it on cereals, in baked goods, or add it to grits, polenta, oatmeal or casseroles.

Note #2:  You may substitute 1 1/2 cup unbleached flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.   Self-rising flour will make a lighter roll, however.