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 listServes 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
Directions:
- 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
2 comments:
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.
Sounds so good. I'll have to make these.
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