Vegan Whole-Grain Blueberry Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I'm on a quest to find good vegan baked-goods recipes, and my wonderful vegan friend has recently boosted that effort with this yummy muffin recipe! Fluffy soft and sweet, yet with a nice burst of that hearty good-for-you taste that whole-grains provide. Plus, they are totally dairy-free and egg-free. What could be better? (For a different taste/texture you can substitute 1 cup pumpkin for the blueberries.) Ingredients:
1/2 cup unbleached flour |
1/2 cup whole wheat flour |
1/2 cup teff flour |
3/4 cup turbinado sugar or 3/4 cup other artificial sweetener |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/3 cup canola oil |
1 tablespoon ener-g egg substitute (constituted according to the package directions, which in the case of the en-ergy egg substitute mea) or 1 tablespoon other egg substitute (constituted according to the package directions, which in the case of the en-ergy egg substitute mea) |
1/3 cup soymilk (appx.) |
1 cup blueberries (fresh or frozen) |
1/2 teaspoon cinnamon |
crumb topping |
1/4 cup turbinado sugar |
1/8 cup unbleached flour |
2 tablespoons vegan margarine |
3/4 teaspoon cinnamon |
Directions:
1. Preheat oven to 400 degrees F. Grease 12 muffin cups.
2. Sift together flours, sugar (if using), salt, and baking powder. Make the egg in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
3. Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
4. Spoon batter into prepared muffin cups, filling appx. 1/3 full.
5. If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
6. Bake at 400 degrees F. for 25 minutes until muffin tops are golden.
|
|