Staying true to the name of being an easy vegan recipe blog I wanted to share a familiar favourite in our house.
As these vegan blueberry muffins are so simple to make, with few ingredients and a short baking time, I am happy to whip them up once or twice week. They are great for when someone is on their way over for a cup of tea and you want to serve a baked treat on the side.
I often serve blueberry muffins up in our house for breakfast and honestly there is very little more delicious than warm muffins out of the oven. Use other berries or mixed berries if you wish. I make them gluten free and sometimes not and find this recipe to be successful every time if I do not over mix.
- Egg repalcer to equal 1 egg
- 1/4 cup oil
- 1/2 cup milk
- 1/2 cups wholewheat flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup blueberries ( I use frozen, fresh works too)
- Preheat oven to 200 c
- Oil or line individual muffin tins
- Beat oil, milk and egg replacer
- Sift flour, baking powder and salt
- Mix in sugar into dry flour mixture
- Add "wet" ingredients to the dry flour
- Beat the mixture for no more than 25 strokes
- Spoon mixture into prepared cups and bake until a toothpick comes out clean in the centre
- If using gluten free flour I usually use the one with the xantham gum included. I use 1 1/4 cups of gluten free flour.
It is Friday let’s take a look at what is potential food waste in my fridge.
There is only one area for concern I can see. The tomatoes are on their way to the compost….almost. I have stood with those tomatoes in my hand several times and wondered if they are too past it or not. It feels like a crime that I did not use them when I could see they were so ripe. I have decided to wait one more day and use them in a pasta dish for dinner on Friday night.
I would like to point out the jars of sprouts sitting somewhere in the middle. Big G and I decided to start growing sprouts as a way to avoid the plastic container the store bought ones come in. This week my husband has lovingly tended them and the result was two jars of alfalfa and kale sprouts. They were so tasty and as sprouts tend to spoil quickly we ate them in nearly every meal.
Other than that there is a container of rice pasta and some veggies all of which I have worked in to my menu plan this week. I am keeping an eye on some wilting celery which is hidden from view. Might be time to bring out the juicer.
Thanks for stopping by. Come back next week when I will be talking more about holding a successful clothing exchange and sharing some give aways, reviews and recipes.
Do you have a tried and true easy muffin recipe to share ? Feel free to comment, I really enjoy hearing from and connecting with readers.
This recipe can be found at Natural Family Friday