Blueberry Muffins with Crumb Topping
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Ingredients (use vegan versions):
- 1 1/2 cups Flour (185g)
- 3/4 cup Sugar (150g)
- 1/2 teaspoon Salt (3g)
- 2 teaspoons Baking Powder (10g)
- 1/3 cup Vegetable Oil (80ml)
- 1 Ener-G Egg Replacer Egg
- 1/3 cup soymilk (80ml)
- 1 cup Blueberries (145g)
- CRUMB TOPPING:
- 1/4 cup Sugar (50g)
- 1/8 cup (over full) Flour (20g)
- 2 tablespoons Soy Margarine (30g)
- 3/4 teaspoons Cinnamon (scant 2g)
Directions:
Preheat the oven to 400 degrees F
(200C). Grease 12 muffin cups.
Combine 1 1/2c. flour, 3/4c. sugar,
salt, and baking powder. Make the Ener-
G "egg". Pour the vegetable oil into a
1 cup measuring cup, then add the "egg"
and enough soymilk to fill the
measuring cup. Add to dry ingredients
and mix well. Fold in blueberries, then
place the batter into the greased
muffin tin.
Crumb topping: Mix 1/4c. sugar, 1/8c.
flour (overfill the 1/8 cup),
margarine, and cinnamon until any large
lumps are worked out. Sprinkle topping
over muffin batter before baking.
Bake about 25 minutes, until the
topping and the tops of the muffins are
golden.
NOTE: Metric measurements represent
conversions I did; the metric version
of the recipe is untested.
Serves: 12
Preparation time: 20 minutes prep, 25 minutes baking
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