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1 cup rice milk
1/4 cup oil
1/2 tsp. vanilla
1 egg replacer
2 cups flour or flour substitute
1 cup frozen blueberries, thawed and drained
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
Struesel Topping:
2 tbsp. margarine
2 tbsp. brown sugar
1/4 cup flour
1/4 tsp. cinnamon
1/4 cup oil
1/2 tsp. vanilla
1 egg replacer
2 cups flour or flour substitute
1 cup frozen blueberries, thawed and drained
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
Struesel Topping:
2 tbsp. margarine
2 tbsp. brown sugar
1/4 cup flour
1/4 tsp. cinnamon
Grease twelve muffin cups. Prepare struesel topping by stirring together flour, brown sugar, and cinnamon; cut in margarine. In a large bowl, stir together rice milk, oil, vanilla, and egg replacer. Stir in flour, baking powder, and salt just until flour is moistened. Fold in blueberries. Scoop batter into muffin cups and sprinkle each with a little streusel topping. Bake at 400 for 20-25 minutes or until golden brown.
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Breakfast
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1 Comment
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Friday, 12 February 2010 20:59
posted by
Michelle
These muffins were great. They had that muffin-texture that is so hard to replicate without so-called real ingredients such as eggs and milk.
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