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.

Chocolate Cherry Muffins

Cherry Chocolate Chip Muffins

Source: vegweb.com

Course: Breakfast

Ingredients

• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 cup nondairy milk
• 1/3 cup vegan margarine
• 2 1/2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1/2 cup fresh or frozen cherries
• 1 cup vegan chocolate chips

Directions

1. 1) Preheat oven to 400 degrees Fahrenheit. Grease a muffin tin.
2. 2) In a large bowl combine first three ingredients. In a separate bowl combine the nondairy milk, "butter", sugar, lemon juice, and vinegar. Add wet ingredients to dry ingredients. Stir chips into batter. Gently fold in cherries.
3. 3) Fill muffin tins 2/3 full with batter. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin come out clean. Cool for 10 to 15 minutes in pan and then turn out on a wire rack.

Amount Per Serving

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The original recipe called for raspberries, but I had frozen some fresh cherries a few weeks back and wanted to use them up. I thawed and chopped them up a bit. These are decadent and delicious. VERY chocolatey so you can use less chips if you want more of the cherry flavor. These are the first vegan muffins I've made and I'm sold! They are so moist and really easy to make. I can't wait to try more variations. Next time I'm going to try using agave or some other sugar substitute. I used Florida Crystals in this recipe.