Blue-Ribbon Blueberry Muffins
From VegNews Magazine, Nov/Dec 2008
Number of Servings: 12
Ingredients
- 2 large bananas, mashed
1/2 cup rice or other non-dairy milk
1/2 cup maple syrup
1/4 cup olive oil (or applesauce)
1 cup all-purpose and 1 cup whole wheat flour (or other flours)
2 1/2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1 cup blueberries (fresh or thawed from frozen)
Directions
1. Preheat oven to 400 degrees Fahrenheit. Lightly grease a 12-cup muffin tin or line with unbleached paper liners.
2. In a large bowl, mix bananas, non-dairy milk, maple syrup, and olive oil/applesauce. In a separate bowl, sift all-purpose flour, whole wheat flour, baking powder, nutmeg, and cinnamon until just combined. Fold in blueberries.
3. Spoon mixture into prepared muffin tins and bake for 20-25 minutes or until the top is springy.
2. In a large bowl, mix bananas, non-dairy milk, maple syrup, and olive oil/applesauce. In a separate bowl, sift all-purpose flour, whole wheat flour, baking powder, nutmeg, and cinnamon until just combined. Fold in blueberries.
3. Spoon mixture into prepared muffin tins and bake for 20-25 minutes or until the top is springy.
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