This recipe makes 6 medium - large muffins. I highly recommend doubling the recipe! These are very light and fluffy, they'll be gone before you know it!
ingredients:
- 1 1/2 cups flour (I use 1 cup white, 1/2 cup whole wheat)
- 1/2 cup organic cane sugar
- 1 tsp salt
- 2 tsp baking powder
- 3/4 tsp xanthan gum (can omit if you don't have it)
- 3/4 cup soy milk
- 1/4 cup oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
method:
Preheat oven to 400 degrees
Line a muffin tin with paper cups.
In a large bowl, combine the dry ingredients. Make a well in the center and pour in the soy milk, oil and vanilla extract.
Mix lightly, then fold in blueberries.
Drop batter into prepared muffin cups, then bake 25 - 30 minutes. Let cool in the tin for 5 minutes before transferring to wire cooling rack.
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