Blueberry Muffins

Blueberry Muffins

2/3 cup Unrefined Cane Sugar
2/3 cup Soy Milk
2 Tb Flaxseed Meal + 6 Tb Water
1/3 cup Vegetable Oil
1 tsp Vanilla
2 cups Unbleached White Flour
2 tsp Baking Powder
1/2 tsp Salt
1 cup Fresh Blueberries

Combine the flax and water and let sit a couple minutes. Mix together the sugar, soy milk, oil, vanilla and flax blend. Add the dry ingredients and stir until just combined. Fold in the blueberries, careful not to over mix. Fill greased muffin cups 3/4 full. Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.

*This recipe contains an egg replacer for 2 eggs. Instead of the flaxseed meal, you could also use 1/2 cup of applesauce, non-dairy yogurt, tofu sour cream, mashed banana or blended silken tofu. Egg replacers usually make up about 1/4 cup quantity to equal 1 egg.

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