Muffins! 08/17/2010
My dear, and hilarious, friend Stephanie has recently become quite the baker, and her latest obsession is muffins. Not only are they are easy to make, but they are also a healthy grab-and-go snack (under 120 calories with this recipe!)  I made some changes to adjust this for vegan foodies, so enjoy! 

Blueberry Muffins:
(recipe makes 12 muffins)
2 cups of flour (rice flour works for gluten free)
1 tbsp of ground or whole flax seed (great source of additional fiber)
1 tbsp baking powder
1/8 tsp salt
1/2 cup light brown, date or turbinado sugar
1.5 cups of frozen blueberries
Egg replacer to the equivalent of 2 eggs
1 cup of vanilla soy milk or almond milk
6 tbsp applesauce
1 tsp vanilla
lemon zest (optional...I'm not a fan)

Preheat the oven to 400F and grease a 12-cup muffin pan.
Combine flour, baking powder and salt in a large bowl (add flax if desired).
Stir in blueberries and sugar to the dry mixture.
In separate bowl, beat the eggs, then beat in the milk, applesauce and vanilla (add lemon rind here if you're into that...)
Make a well in the center of the dry ingredient bowl and pour the beaten liquid ingredients into the dry ones  and don't over-mix so it doesn't get too doughy 
Spoon the combined batter into the prepared muffin pan and bake for 20 minutes or until golden (and well-risen.)
Let the muffins cool in the pan for 5 minutes and then enjoy!  You can even share them if you want too ;-) 

Veg and the City