Today we celebrated Easter with both our families as well as Mark’s Mom’s Birthday. I woke up early this morning so I could prepare a few items including Israeli Couscous, Fresh Fruit Salad, and Blueberry Muffins. A great recipe resource is VegWeb.com, so many recipes and helpful comments.
Vegan Blueberry Muffins
- 1 1/2 cups whole wheat flour
- 1/2 cup raw sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup almond or soy milk
- 1/4 cup unsweetened applesauce
- 1 cup frozen blueberries
- 1/2 cup walnuts (optional)
Preheat oven to 400°F. and place baking cups in a muffin pan. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in almond or soy milk and applesauce. Fold in blueberries, and add optional walnuts. Pour into baking cups and bake for 25 to 30 minutes. This is my version of this recipe: Very Simple Blueberry Muffins on VegWeb.com.
I hope everyone enjoyed their Sunday!
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