These delicious, healthy muffins can be thrown together in minutes - ready to add that special note to a breakfast for guests, or to give the kids a treat.
They're easy, Whole Wheat, Vegan and Oil Free!
2 Cups Stuffedveggies Vegan Muffin Mix
1 Cup Water
1/2 Cup Applesauce (one lunch cup)
Then Fold in
1 Cup Blueberries (frozen or fresh)
Fill prepared muffin Cups to about 1 centimeter from the top of the cup.
Stir, and fill muffin tins to 3/4 full (if desired, sprinkle the tops with cinnamon sugar)
Bake in preheated oven for 30 to 35 minutes, till golden brown, and they spring back to the touch
This recipe made 9 muffins in my muffin tin - using about 1/3 cup batter per muffin.
Cool just enough, and enjoy!
8 cups whole wheat pastry flour *2 cups turbinado sugar or other sugar of your choice
4 Tablespoons baking powder
2 teaspoons Salt
2 teaspoons cinnamon
4 Tablespoons arrowroot powder (Cornstarch may be used as an emergency substitute)
After all the ingredients are in your chosen container (see below) close securely and shake well to evenly distribute contents.
Store in pantry in cooler house temperatures, or if mix will be used in a month or less. For longer storage, or in very warm weather, store in fridge or freezer.