Ingredients
2 cup unbleached all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1-1/2 teaspoon poppy seeds
1/4 teaspoon salt
1 cup soy-milk
4 tablespoons (1/2 stick) margarine, melted
Egg replacer equivalent of 1 egg, beaten
1/4 teaspoon grated lemon rind
1 teaspoon lemon juice
1 cup fresh or frozen blueberries, thawed and drained
How to prepare
Preheat oven to 400 degrees. Lightly oil a muffin pan. Combine the flour, sugar, baking powder, poppy seeds and salt in a large bowl and stir until well blended. Add the soy-milk, margarine, egg replacer, lemon rind, lemon juice and stir until moistened. Fold in the blueberries. Spoon the batter into the muffin pan, filling the cups two-thirds full. Bake for 20 to 25 minutes or until the muffins are golden brown.
Makes 1 dozen
Preparation Time: 20 minutes
Baking Time: 20-25 minutes
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