VEGAN BLUEBERRY MUFFINS

VEGAN BLUEBERRY MUFFINS

Fixings :

• 1 cup soy milk
• 1 teaspoon apple juice vinegar
• 2 cups universally handy flour
• 2½ teaspoons baking powder
• ¼ teaspoon baking pop
• ½ teaspoon salt
• ½ cup + 2tbsp. granulated sugar
• ¼ cup + 2 tbsp. canola oil
• 1 teaspoon vanilla concentrate
• zing of 1 lemon
• 1½ - 2 cups new blueberries

Guidelines:

Preheat the broiler to 375F. Line a biscuit tin with baking cups and put away.

In a little bowl join soy milk and apple juice vinegar. Put away to permit milk to coagulate.

In a bigger bowl join flour, baking powder, baking pop and salt. Put away. Honey-mustard-baked-salmon

Combine as one sugar, canola oil, lemon zing, and vanilla concentrate. Add soymilk/vinegar combination and mix to join. Mix in the dry fixings until very much joined. Be mindful so as not to overmix - a couple of knots are alright. Crease in blueberries.

Spoon into biscuit tins, filling each cup about ¾ full. Prepare for 20-25 minutes until a blade embedded in the center tells the truth. Baked-parmesan-crusted-salmon.

Eliminate from heat and permit biscuits to cool prior to eliminating from pan.Enjoy!

VEGAN BLUEBERRY MUFFINS VIDEO