Vegan Blueberry Muffins using Apple Cider Vinegar
Here comes another amazing vegan recipe from The Joy of Vegan Baking. Iím pretty sure that this is the best eggless/vegan blueberry muffin one can bake. The recipe does have a minor flaw (the oven temperature), which can definitely be taken care of. The texture of this muffin is unbelievable. Itís as light as an angel food cake, which is made purely with egg whites. You can imagine how light that cake would be. So this blueberry muffin which uses vinegar as an egg substitute is also equally light and airy.
I used apple cider vinegar this time and did not get any after taste or smell from the vinegar. I made two batches of these muffins, used dairy milk (2%) and lemon zest for the first batch; rice milk and orange zest for the second batch. Few days back I baked a cake using white vinegar and soy milk and was not at all satisfied with the result. It had a strong smell of vinegar and the soy milk made it sticky too. Thatís the reason I chose to use rice milk and apple cider vinegar for these blueberry muffins. Iíve baked using soy milk before and didnít have this issue. I think the brand of soy milk and the recipe matters for getting the desired result.
CALORIES: 219 |
FAT: 6.6g |
PROTEIN: 2.9g |
CARBS: 43.6g |