Archive for the ‘Vegan Breakfast’ Category
1 ½ Cup Flour
¾ Cup sugar
¼ tsp salt
2 tsp baking powder
1/3 Cup Vegetable Oil
1 egg replacer
About 1/3 Cup non-dairy Milk (soy, almond, rice)
1 Cup fresh blueberries
Sugar to sprinkle on top of muffins
– Preheat oven to 400
– Combine flour, sugar, salt and baking powder
– Mix egg replacer in a 1 cup measuring cup. Add 1/3 cup oil. Add Milk to fill cup.
– Mix, then fold in blueberries.
– Use ice cream scoop to scoop into muffin liners and top with a sprinkle of sugar (and cinnamon if you’d like)