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Vegan Blueberry Muffins
Ingredients:
- 3/4 cup whole wheat pastry flour
- 3/4 cup unbleached white flour
- 1/2 cup cornmeal
- 1 Tbsp. baking powder
- 1/4 tsp. sea salt
- egg replacer (equivalent to 1 egg)
- 1 cup rice or soy milk
- 1/3 cup maple syrup
- 1 cup fresh or frozen blueberries
Method:
1. Preheat oven to 180 C.
2. Mix all dry ingredients.
3. In another bowl, mix all the egg replacer, milk and maple syrup until it is a nice smooth mixture.
4. Combine the dry ingredients into the egg, milk and syrup mixture.
5. Gently fold the blueberries in.
6. Either grease a muffin baking tray or place muffin cups in a tray and spoon the batter into each cup, filling the cups 2/3 full.
7. Bake for approximately 20 to 25 minutes (Don’t forget to use a skewer to check that they are finished, it should come out clean).
8. Place on a cooling rack and it shouldn’t be too long until you can enjoy them!
Tags: baking, healthy, nutrition, pregnancy, pregnant, vegan