Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Blueberry Lemon Muffins

1 1/3 cups unbleached all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

Equivalent of 1 egg (I use 1/4 cup applesauce)

1 cup soymilk

1/3 cup vegan margarine, melted

1/8 teaspoon lemon extract

Grated zest of one lemon

1 1/2 cups blueberries

Preheat oven to 400 degrees. Grease muffin tins.
Mix flour, sugar, baking powder, and salt in a large bowl. Mix together egg replacer, soymilk, margarine, lemon extract, and zest in a small bowl.
Add to flour mixture; stir until just moistened. Stir in blueberries.
Spoon batter into greased or paper-lined muffin cups, filling each cup 2/3 full. Bake 20 minutes, or until golden brown. Makes 12 muffins.