Blueberry Muffins Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Blueberries,
1 cup: Ww pastry flour,
1/2 tsp: Salt,
1/2 tsp: Cinnamon,
1/2 cup: Wheat germ, I was out and used oat bran and it worked fine
3 tbsp: Applesauce,
1/4 cup: Brown sugar or Sucanat Egg replacer equal to one egg,
3/4 cup: Lite soymilk,
1 3/4 tsp: Baking powder,
Directions:
Preheat oven to 375 degrees. Grease a 12-cup muffin tin.
Wash and drain berries. In a bowl mix all ingredients together except
for blueberries and baking powder. When well mixed, add remaining
ingredients and mix again. Spoon into muffin cups and bake for 15 to
20 minutes.
Note: When doubling the recipe, I have to bake them for close to 25
minutes.
Adapted from Laurels Bread Book
From: tara@starburst.umd.edu (Tara McDermott). Fatfree Digest
[Volume 8 Issue 54] June 15, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
Wash and drain berries. In a bowl mix all ingredients together except
for blueberries and baking powder. When well mixed, add remaining
ingredients and mix again. Spoon into muffin cups and bake for 15 to
20 minutes.
Note: When doubling the recipe, I have to bake them for close to 25
minutes.
Adapted from Laurels Bread Book
From: tara@starburst.umd.edu (Tara McDermott). Fatfree Digest
[Volume 8 Issue 54] June 15, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
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