This recipe originally posted over on my private blog Little Things are Big, but since it is the holiday weekend I thought I would just show the recipe over here. Take a moment to marvel in this vegan blueberry wonder. Now, wipe the drool off of your chin and get thee to t he kitchen.
Preheat oven to 400 degrees.
1 1/4 c soy milk
1/4 c vegetable oil
1 tsp vanilla
1 1/2 tsp EnerG Egg Replacer mixed with 2 T warm water
2 c flour
2/3 c vegan sugar
3 tsp baking powder
1/2 tsp salt
1 c frozen organic (cuz you can) blueberries
1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine and mix with a hand mixer until it is the consistency of the lovechild of cake batter and cookie dough.
4. Add blueberry and gently mix.
5. Fill a dozen lined muffin cups and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.