Sunday, April 7, 2013

Whole Wheat Blueberry Muffins



Whole Wheat Blueberry Muffins Recipe

   
OMG - These were perfect! And hubby had no idea these are 'vegan', he scarfed down two immediately!

1/4 cup Ground Flaxseed
1 and 3/4 cups Whole Wheat Pastry Flour
1 and 1/2 teaspoons Baking Soda
1/2 teaspoon Cinnamon
1 cup Almond Milk or choice of milk
1 tablespoon Apple Cider Vinegar
1/4 cup Vegetable Oil
1/2 cup Maple Syrup or Agave
1 teaspoon Vanilla Extract
2 teaspoons Orange Zest
1 and 1/2 cups Blueberries (fresh or frozen) 



As needed Sugar for sprinkling on muffin tops (optional)

Preheat oven to 375° for 15 minutes. Line a muffin tin with paper liners and grease it well with non stick cooking spray.

Mix together the milk and vinegar; set aside.

In a large bowl combine the ground flax seed, flour, baking soda, cinnamon and salt.

In a medium bowl, whisk together the maple syrup, oil, milk mixture, vanilla extract and orange zest.

Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just moistened. Fold in blueberries.

Scoop the batter into the prepared muffin cups; about 3 tablespoons in each. 

Optional: Sprinkle the tops with sugar.

Bake the muffins until the tops are golden brown and a toothpick inserted in the center of the muffins comes out clean which is about 15-20 minutes.

Transfer the tin to a cooling rack and leave it there for 5 minutes. Then remove the muffins out of the tin and let muffins cool completely.

TIP: If using frozen blueberries, no need to thaw. Carefully fold frozen blueberries into batter & lightly mix, do not over mix as it will cause the batter to bleed blue!



From Madhuram's Eggless Cooking

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