Vegan, Jane Austen student, Minimalist, Reader, Librarian

Monday, April 18, 2011

Blueberry Muffins

Many times, a recipe turns into something else. This recipe, from Dreena Burton's Vive Le Vegan!, called Blueberry Bounty Buns, was supposed to be a cross between a muffin and a scone but the batter came out so wet, I decided to make muffins with it anyway. The result was delicious.

One of the many reasons I love Burton's books are because she doesn't use a lot of sweetener in her recipes and she's always using lots of good-for-you ingredients (oats, whole flours, nuts, etc.). Thus, these sweet muffins are not only delicious but they are full of whole food ingredients.

1 C + 1 tbsp ground oats (rolled oats ground in a coffee grinder or food processor)

1 C whole wheat pastry flour (or unbleached all-purpose flour)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 C unrefined sugar (e.g., turbinado, cane sugar)

1/2 tsp ground cinnamon OR nutmeg

1/4 tsp sea salt

3/4 C soymilk (or rice, oat, almond milk)

1 tbsp flaxseed meal (ground flaxseeds)

2 tbsp pure maple syrup

1 tsp pure vanilla extract

1/4 C canola oil

1 C frozen or fresh blueberries

Preheat oven to 350 degrees and prepare muffin tin with paper liners (or lightly grease). In a large mixing bowl, combine ground oats and flour, baking powder & baking soda. Stir in remaining dry ingredients EXCEPT FLAXSEED MEAL. In another smaller bowl, combine "milk" and flaxseed meal and let sit for 1-2 minutes (this allows the mixture to thicken a little--this is your "egg" replacement). Add maple syrup, vanilla, and oil, and stir well to combine. Add the blueberries. Immediately add the wet mixture to the dry mixture, and stir until just well combined. Spoon into muffin tins evenly and bake for 20-23 minutes or until toothpick inserted comes out clean. Remove from oven and let cool on cooling racks.

1 comment:

  1. That looks so yummy! Love your blog and am following it! :) Erin