Veganized Blueberry-Lemon-Cinnamon Twist Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My husband said it reminds him of blueberry pie, great for breakfast! Ingredients:
3/4 cup soymilk |
1/4 cup vegetable oil or 1/4 cup corn oil |
1 tablespoon applesauce |
1 tablespoon egg substitute, powder (bob's red mill kind is best) |
3 tablespoons water |
2 cups all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup lemon juice |
1 cup fresh blueberries |
ground cinnamon |
Directions:
1. Heat oven to 400 degrees.
2. Spray muffin sheet with cooking spray.
3. In a large bowl beat soy milk, oil, lemon juice, applesauce, water and egg replacer powder until well mixed, set aside.
4. In another large bowl, mix flour, sugar, baking powder, and salt until well-mixed.
5. Mix the two bowls together until moist.
6. Add Blueberries and mix well.
7. Divide batter even in muffin sheet.
8. Add Ground CInnamon to tops of the muffins.
9. Bake 20-25 minutes or until golden brown.
10. Let cool down and enjoy or cover with tin foil and serve later.
11. Enjoy!
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