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Berry Vegan Muffins
Description:
You will never know these are Vegan! Ingredients: 2 cups all purpose flour 3/4 cup sugar 1 tbsp baking powder 1/2 tsp salt 1/2/cup soy yogurt 1/2 cup almond milk (or your favorite nondairy milk) 1/2 cup canola oil 2 tsp pure vanilla extract 1 1/2 cups frozen mixed berries Directions: Preheat oven 375 degrees Lighly greast a muffin tin. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center and add the yogurt, milk, canola oil, and vanilla. Stir to combine. Fold in the frozen berries. Scoop the batter into the muffin tin; it should almost fill the entire tin. Bake 26 - 30 minutes, or until a toothpick or butter knife inserted through the center of the muffin comes out clean. Let cool for a few minutes in the tin, then transfer muffins to a cooling rack to cool completely. I love these mffins because they are big fluffy muffins that can be used for all guests, vegan or not. I prefer to use frozen raspberries, blueberries and blackberries for maximum flavor and color. These are also excellent for lactose intolerant guests.  Recipe Summary: Yield: 12 muffins Comments: Other recipes by Abner Adams House Bed and Breakfast: Chocolate Zucchini Muffins | |
Recipe Provided By:
Abner Adams House Bed and Breakfast Bloomfield, NY Bloomfield Bed and Breakfast Inns |