I haven’t posted about baking muffins in a while.
You probably thought we’ve been starving, but we’re just fine.
Here’s a little recipe for vegan blueberry-lemon muffins.
Pre-heat oven to 400°
- 1 Flax Egg: 1 tbsp ground flax seed meal plus 3 tbsp water; set aside
- 3/4 cup Vegan Buttermilk: 3/4 cup soy milk plus 1 tsp apple cider vinegar; set aside
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 3 tbsp canola oil
- 1 cup white flour
- 1 cup whole wheat pastry flour
- 1/2 cup vegan sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup frozen blueberries
Make your Flax Egg and Vegan Buttermilk. Set them aside to gel and curdle, respectively.
Measure, and then casually dump all the dry ingredients, except the blueberries, in the mixer. Add the wet ingredients.
Mix on a low setting.
Stir in the blueberries.
Spoon batter into muffin cups, while your kid licks the raw batter off spatula, beater, bowl, etc.
She gets to, because no eggs = no salmonella risk! Hooray!
Bake for about 18 minutes. Cool on a rack… then enjoy!