Sunday, June 15, 2008

Vegan Blueberry Muffins

I am finally back from my trip home to San Diego and Napa Valley where I had some AMAZING wines!! My favorite was from Domaine Chandon it was a Carneros Pinot Noir which was a lighter more every day Pinot and it was defiantly a great summer red!

Anyways when I came back all I wanted was something warm and carbohydrate based which is why I tried these Vegan Blueberry Muffins from Vegetarian Times and they were just what I wanted. Light, fluffy and warm just what I wanted after way too much wine! Now that I am back I will be sure to update more often! Let me know what you think of this great recipe!!

Ingredient list
Serves 12

1/4 cup soy margarine
1/2 cup unsweetened applesauce
1/2 tsp. salt
1 cup granulated sugar
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. vanilla extract
1/2 cup soymilk
2 cups fresh blueberries

  • Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
  • Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
  • Bake 35 minutes, or until tops are firm. Cool slightly on rack.

Nutritional Information:
Per SERVING: Calories 200, Protein 3g, Total fat 4g, Carbs 38g, Sodium 270mg, Fiber 1g, Sugars 21g


Lyvvie said...

Hello! I love your recipe. I make vegan muffins all the time as I have a child who has milk and egg allergies. I would add to this by saying, if you are using the applesauce, and a few real blueberries, you can omit the cup of sugar from the mix. I do this because kids and sugar = stressed Mom! I'll often add a small sprinkle of crystal sugar on the top for decoration.

Anonymous said...

Sounds so good. I'll have to make these.