I’ve mentioned a few times that Elle has an egg allergy and so I went in search of a vegan blueberry muffin recipe. I found the original recipe from Vegetarian Times here but don’t have vegan ingredients on hand (soy margarine and milk) so I just adapted the recipe to be egg-free instead of vegan… try it this weekend, I promise, they don’t taste healthy. I hate things that taste noticeably healthy… I’m all about sneaking in the healthy ingredients but I want it to still taste delish too. 🙂
Elle and I were up early this morning together… we are the two early birds of the family. I was planning on photographing our kitchen hutch makeover today and wanted some yummy food on the shelves. And I really wanted something delicious we could all eat after I took my pictures… enter this recipe:
1/4 cup of butter, softened
1/2 cup unsweetened applesauce
1/2 tsp salt
1 cup sugar
2 cups unbleached flour
1 tbs baking powder
1 tsp vanilla
1/2 cup milk
1.5 – 2 cups blueberries (I used Trader Joe’s frozen organic ones and just put them in while they were still frozen)
*The applesauce and the large amount of baking powder are used as the egg substitute. Who knew?!?
Simply combine all the ingredients. Mix and pour into your cupcake pan. This recipe made 12 good sized cupcakes. Bake them at 350 degrees for 30 minutes.
What are you up to this weekend?