Sunday, November 18, 2012

Sunday Brunch: Blueberry Muffins

1/4 cup Vegan Margarine
1/2 cup Sugar
1 Egg Replacer (Powdered or Applesauce would work best)
1 tsp Baking Powder
1/2 tsp Vanilla
dash Salt
1 cup Flour (All-Purpose or Pastry)
1/4 cup Soy or Almond Milk (Rice is too thin)
1 cup Blueberries

Preheat oven to 375F. Cream margarine and sugar in a large bowl. Add egg replacer and mix again. Add vanilla, baking powder and salt, mix again. Add 1/2 of the flour and 1/2 of the milk, mix in, repeat. Fold in blueberries and spoon into muffin cups or greased muffin tin. Bake 15-20 minutes, until golden and knife come clean.