Tuesday, August 10, 2010
Tea Time Tuesday: Vegan Blueberry Muffins
So many of my friends can't believe that we are eating this way! We were a fast food, junk food bunch. But the truth is our whole family has been enjoying all the new foods we've been trying. The older girls and I are learning a new way to cook: without the obvious meat and dairy, but also without white flour or sugar, and using "good" fats. Now, enjoying baking as I do, this has been an adventure!
Since it is Tuesday, I thought I'd share a delicious, vegan muffin recipe with you. If you don't tell anyone these are healthy, they won't know the difference ;-)...I promise! The only ingredient that may be foreign to you is ground flax seed. You can find it at Publix or Wal-Mart on the baking aisle. This is a MUST HAVE product. You can use it as a substitute for eggs or oil, and it is a great source of Omega 3 oils (2600mg/2 Tbsp.) AND it adds protein (3g) and fiber (4g). See...I told you it was a must have!
Vegan Blueberry Muffins (Makes 12)
1/2 cup whole wheat flour
1/2 cup self-rising corn meal
1/2 cup old fashioned oats
2 tsp baking powder
1/4 tsp salt
1/2 cup almond milk (or reg. milk)
1/2 cup honey
7 Tbsp ground flax seed mixed with 3 Tbsp water
2 Tbsp olive oil
(*I have also made these with 3 Tbsp. unsweetened applesauce and 1/4 cup oil in place of the flax seed and oil listed here.*)
1/2 cup fresh or frozen blueberries
Mix all dry ingredients. Combine wet ingredients; stir into the dry just until moistened. Batter will be slightly lumpy. GENTLY fold in blueberries (or any other berry or fruit you like). Fill paper muffin cups 2/3 full. Bake at 400 for 17-20 minutes.
So good and good for you!!