- 1 1/2 Cup Flour
- 3/4 Cup Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 2/3 Cup Vegan Milk Alternative (we used soymilk)
- 1/3 Cup Oil
- 1 Cup Fresh or Frozen Blueberries
- 1 Tablespoon Whole Flax Seeds
- 1/2 Cup Brown Sugar
- 1/3 Cup Flour
- 1/4 Cup Margarine
- 1 1/2 Teaspoons Cinnamon
Preheat your oven to 400° Fahrenheit.
Fill tray with muffin liners, or grease tray to prevent sticking.
Mix flour, sugar, baking powder, and salt in a large bowl.
Combine oil and soymilk (or whichever vegan milk you choose) in a separate bowl.
Slowly incorporate the wet ingredients into the dry, stirring the mixture as you pour.
Avoid major clumps, but be careful not to stir too much, as small clumps give the muffins a nice texture.
Once the muffin tins are filled with the muffin batter, it's time for the toppings. Fill batter to the top of each cup.
Mix all topping ingredients then sprinkle crumb topping on top.
Bake for 20-25 minutes, let cool and enjoy!
Here's one: http://www.cooks.com/rec/view/0,236,...232203,00.html
Tried mug cake (microwavable cake in a mug) out of curiosity recently and it wasn't bad but wasn't great either. Needs some tweaking.
But I love the idea of adding a crumble topping to them - I'll definitely try that next time.
Thanks for sharing!
I bought a load of reduced-price blueberries today and then saw this recipe and made the biggest, yummiest muffins I've ever baked! Thank you for the recipe, I'll be writing this one down. My mum is staying with me at the moment and still insists she can't believe you can make cakes without eggs... she was gobsmacked at these.
|Vegan-Recipes , Food-For-Life-Wheat-Gluten-Free-Brown-Rice-English-Muffins , Tofutti-Cuties-Blueberry-Wave|