Gary and I are already daydreaming of new recipes for the upcoming season. One thing we'll never change though is the blueberry muffin. Simple, delicious and the perfect accompaniment to Gary's breakfasts!
MUFFIN Recipe (MAKES 12)
Pre-Heat the oven to 375 F.
Sift together the following dry ingredients:
- 2 C Flour
- 3/4 C Organic Cane Sugar*
- 1 Tbl Baking Powder
- 1/2 tsp Salt
Next blend the following wet ingredients well. We use a stick blender to get everything creamy.
- 1/2 C Canola Oil
- 1/2 C Almond Milk (unsweetened- Our favorite is Almond Breeze)
- 1/2 C Silken Tofu**
- 2 tsp Real Vanilla Extract
Combine the wet and dry ingredients well. Then fold in 1 C of a yummy of your choice- raspberries, chocolate chips, etc. Our favorite is of course wild Maine Blueberries!
Now bake at 350 F for 28 minutes. Adjust this time depending on your oven and other factors, like whether your berries are frozen, etc.
*We specify Organic Cane Sugar because, strictly speaking, regular granulated white sugar is neither vegan nor vegetarian. The filtering process that makes it white is off limits for us.
**Silken tofu simply has a higher water content than regular tofu, hence a smoother texture. It can be found in the produce department of most supermarkets, right next to the regular, firm tofu.