Dog Blueberry Cakes Recipe

Ingredients
1 and ¼ cup of all-purpose flour
1 cup of oats
¼ cup of canola oil
½ cup of honey
2 eggs
½ cup of sour cream, low fat
½ cup of skim milk
1 cup of fresh blueberries

Preparation

1. Preheat the oven to 375 degrees F. Oil one 12-cup muffin pan with vegetable oil.
2. In a large bowl, mix the flour, oats, and baking powder together, and then set this mixture on the side. Use another bowl to beat the oil and honey together, then add in the eggs, one by one, and then the sour cream and milk. Mix well. Then pour this mixture over the flour mixture and stir well. Once it has all mixed well, fold the blueberries.
3. Put the mixture into the muffin cups 2/3 full and bake them for around 30 minutes or until when inserting a wooden pick in the center of a cake, it comes out clean.
4. Once done, allow the cakes to cool completely before serving.

Store leftovers in an airtight container and keep them for no more than 3 days. Or, wrap them well in freezer wrap and store them in the freezer for up to 2 months.