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!
Blueberry Muffins
Stir Together
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!
Mix together
8 cups whole wheat pastry flour *
2 cups turbinado sugar or other sugar of your choice4 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.
What would be the difference using whole wheat flour? I'm not allergic to wheat but to dairy.
ReplyDeleteThanks for dropping by, Sheila - it's great to see you! : )
DeleteThese do use whole wheat - but either a white whole wheat or a whole wheat pastry flour which makes them lighter and less dense than a traditional whole wheat flour. I haven't tried them with white flour (or gluten free flours, either) but would love to hear how they turn out if anyone gives that a try : )