Blueberry Strawberry Muffins

Blueberry Strawberry Muffins

Source: vegweb.com

Course: Breakfast

Ingredients

• 3 tablespoons powdered egg replacer (I use Ener-G)
• 1/4 cup water
• 1 cup evaporated cane sugar
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 – 6 ounce container blueberry flavored coconut milk yogurt
• 1 tablespoon vanilla
• 1 tablespoon almond milk
• 6 sliced strawberries
• 1 cup blueberry granola

Directions

1. 1) Preheat oven to 350 degrees Fahrenheit. Prepare a muffin pan with 8 liners.
2. 2) Mix together water and egg replacer in a small bowl. In a large bowl, combine sugar, flour and baking soda. In a separate bowl, combine yogurt, vanilla, and almond milk. Add all wet ingredients to dry bowl and stir until just mixed and then gently stir in the strawberries.
3. 3) Divide batter between 8 cupcake liners. Top each muffin with blueberry granola. Bake for 22 minutes or until done.

Amount Per Serving

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I had some problems with this recipe. Namely that the batter was far to dry following the above ingredients. I found myself adding 3 more splashes of almond milk to make it more like a muffin consistency. But that worked fine. I also found I didn't care for the granola topping. It ended up with a slightly burnt taste in spots. So next time I'll forgo that. They don't need it. I used Silk Blueberry yogurt instead of blueberry coconut milk yogurt as it was what was available. Next time I'll add in some blueberries to the mix. The muffins are just sweet enough and very moist. I was able to make 9 muffins rather than the 8 the recipe suggests.