I had baking adventures today. We have 3 pints of blueberries to do something with. I decided that blueberry muffins sounded like a good start. The problem is that I can't have egg whites, so I had to try to find a *low-fat* vegan recipe... but I can't have soymilk, either... and on top of that, my baking powder was shot. But ya know what? I still made muffins.
Tasty Vegan Blueberry Muffins with No Weird Expensive Ingredients
2 cups whole wheat flour (I used white)
1/4 cup packed brown sugar
2 1/2 tsp baking powder (or 2 1/2 tsp baking soda + 1 1/4 tsp cream of tartar)
3/4 tsp salt
1/4 cup egg replacer (see note)
1 cup applesauce
1 tbsp vegetable oil
1/4 cup water, if batter is dry
1 1/4 cups fresh blueberries
Preheat oven to 375. Spray the cups of a muffin pan with cooking spray, or line with wrappers. Whisk the dry ingredients. Whisk the wet ingredients and then add to the dry. Carefully fold in blueberries. Spoon into prepared pan, bake for 20-25 minutes, or until a toothpick inserted is still sticky. Makes 10-12 muffins.
Note: I refuse to buy that godawfully expensive vegan egg replacer crap, so I instead used a substitution I found online - 2 tbsp water + 1 tbsp oil + 2 tsp baking powder. Except that I didn't have baking powder, so I used 2 tsp baking soda + 1 tsp cream of tartar.
I also used more blueberries than that. I used an entire pint, but picked out the funky ones, about 1/4 cup worth. So what's that, more like 1 3/4 cups?
The awful part is that I've felt icky all day, so I haven't even tried them yet. But the boyfriend ate one and says they're really tasty, so there ya go!
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Tasty Lowfat Vegan Blueberry Muffins
