Sunny Blueberry-Corn Muffins

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 196.3

Total Fat: 10.3 g
Cholesterol: 0.0 mg
Sodium: 23.6 mg
Total Carbs: 25.0 g
Dietary Fiber: 1.9 g
Protein: 3.6 g

View full nutritional breakdown of Sunny Blueberry-Corn Muffins calories by ingredient

Introduction

Vegan muffins, adapted from "Vegan with Vengeance," p. 50 Vegan muffins, adapted from "Vegan with Vengeance," p. 50

Minutes to Prepare: 5

Minutes to Cook: 25

Number of Servings: 12

Ingredients

1 cup flour

1 cup cornmeal

1 Tbsp baking powder

1/2 tsp salt

1/3 cup sugar

1/2 cup vegetable oil

3/4 cup soy milk

2 Tbsp soy yogurt

1 tsp vanilla

Zest of one lemon

1 1/4 cups blueberries

To make a "soy yogurt" substitute, disolve 1/2 tsp corn starch in 2 Tbsp soy milk, microwave until thickened (in 15-second intervals), and then add a splash of white vinegar.

Directions

Preheat oven to 400F and lightly grease 12-muffin tin.

Sift together dry ingredients (flour, cornmeal, baking powder, salt). Separately whisk together wet ingredients (oil, soy milk & soy yogurt, vanilla, sugar, and lemon zest). Fold together the wet and dry ingredients. Fold in the blueberries.

Fill each muffin cup 3/4 full. Bake 20-25 minutes.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SPKRAUSE.