Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup soy milk 1/3 cup sunflower oil 1 tbsp apple cider vinegar 2 cups (260 g) unbleached all-purpose flour 3/4 cup Splenda 1 1/2 tsp Baking Soda 1/2 tsp Salt 1 lemon for lemon zest 1 cup blueberries - fresh or frozen
Preheat oven to 375 degrees.
In a large bowl, combine the milk, oil and vinegar. Add the remaining dry ingredients and lemon zest, stirring until just combined. Do not overwork. Gently fold in the blueberries.
Place paper liners in a muffin tray and fill each, splitting batter evenly over all twelve cups.
Bake until a wooden skewer inserted into the centre comes out clean, approximately 20 minutes. Remove from oven and allow to cool for 5 minutes. Remove from the the muffin pan and place on a wire rack to finish cooling.
Serving Size: Makes 12 muffins
In a large bowl, combine the milk, oil and vinegar. Add the remaining dry ingredients and lemon zest, stirring until just combined. Do not overwork. Gently fold in the blueberries.
Place paper liners in a muffin tray and fill each, splitting batter evenly over all twelve cups.
Bake until a wooden skewer inserted into the centre comes out clean, approximately 20 minutes. Remove from oven and allow to cool for 5 minutes. Remove from the the muffin pan and place on a wire rack to finish cooling.
Serving Size: Makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 143.2
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 263.1 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.0 g
- Protein: 2.7 g