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