Tuesday, October 25, 2011

Vegan Blueberry Muffins

Well it seems like forever. And today I thought wow I might as well delete my blog I never write here anymore! But today I realized I need to write about all my vegan baking adventures!! My sweet baby girl is allergic to several things- milk, eggs, peanuts, tomatoes, soy, pineapples, cashews, and chicken... She is 13 months and baby food no longer fills her up. So I have been on an mission to figure out what to bake for my sweet little angel. Along the way I have had a lot of fun, and she seems to enjoy everything I have made so far:

Oatmeal waffles
Jam Swirled Pancakes
Zucchini Muffins
Vanilla Cupcakes
and... Blueberry Muffins

Today I just felt like blueberry muffins soooo I checked out Baking Illustrated from the local library and decided to make some. They were absolutely AMAZING! Gabby kept on pointing to them and crying and I felt really bad soo I did a quick search on the internet and found some vegan blueberry muffins! I halved the recipe to make 6 adorable little muffins. She is in LOVE. As we speak she is finishing off one whole muffin!

  • 2 tbsp oil
  • 4 tbsp unsweetened applesauce
  • 1/4 scant teaspoon salt
  • 1/2 scant cup sugar
  • 1 cup flour
  • 1/2 tbsp baking powder
  • 1/2 tsp vanilla
  • 4 tbsp vanilla rice milk
  • 1 cup frozen blueberries
  • Directions:

    1. 1) Preheat oven to 350°F.
    2. 2) Line muffin cups with paper liners or spray with nonstick spray.
    3. 3) Mix all ingredients together until moistened.
    4. 4) Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
    5. 5) Bake 15-20 minutes or until the tops are firm.
    6. 6) Cool on a wire rack

    Makes 6 muffins