Vegan Blueberry Muffins using Apple Cider Vinegar

Vegan Blueberry Muffins using Apple Cider Vinegar
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 219.0
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 273.1 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.9 g

View full nutritional breakdown of Vegan Blueberry Muffins using Apple Cider Vinegar calories by ingredient
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Introduction

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.

http://www.egglesscooking.c
om/2009/03/02/vegan-blueberry-muffins/
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.

http://www.egglesscooking.c
om/2009/03/02/vegan-blueberry-muffins/

Number of Servings: 12

Ingredients

    Unbleached All Purpose Flour (I used bleached) - 2 cups
    Baking Soda - 1 and 1/2 teaspoons
    Salt - 1/2 teaspoon
    Lemon zest - from 2 lemons
    Sugar - 3/4 to 1 cup
    Milk, any (I used Rice Milk) - 1 cup
    Canola Oil - 1/3 cup
    Lemon Extract (I did not use it) - 1 teaspoon
    White Vinegar (I used apple cider vinegar) - 1 tablespoon
    Blueberries, fresh or frozen - 1 and 1/2 cups

Directions

1. Preheat the oven to 375F (see My Notes) for 15 minutes. Lightly
grease a muffin tin.

2. In a medium bowl, combine together flour, baking soda, salt and lemon zest.

3. In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.

4. Add the dry ingredients to the wet ingredients, stir until just combined. Donít over stir.

5. Gently fold in the berries using a rubber spatula.

6. Fill the muffin tins about 2/3rds full.

7. Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.

8. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.

Servings Size: 1 dozen

Number of Servings: 12

Recipe submitted by SparkPeople user DUMDEEDUM.

TAGS:  Desserts |

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