August 4, 2010
maryrambin: Delicious Dish - Vegan Blueberry Raspberry Muffins Don’t these muffins look delicious?!! I found them on reader De’s cooking blog called “Cooking For The Other Half” (cute name!) that focuses on a vegan and veggie lifestyle. She’s has a tumblr too. For these Blueberry and Raspberry muffins, she’s transformed a Emeril recipe to be vegan.  Click here to see the whole post where she tells you her tricks in making normal recipes vegan. Blueberry Raspberry Muffins You will need… 1/4 cup all-purpose flour 2 tbsp margarine, softened 2 tablespoons sugar 2 tablespoons finely chopped walnuts 1 tsp freshly grated lemon peel 2 cups all purpose flour 2/3 cup sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp ground cinnamon 2 tbsp flax seeds + 6 tbsp water 1/2 cup margarine, melted 1 cup regular soymilk 1 tbsp freshly grated lemon zest 3/4 cup raspberries 3/4 cup blueberries Method… Preheat the oven to 400 degrees F. Line a muffin tin with liners or grease. To make the topping, mix together the first five ingredients in a bowl until crumbly. Set aside. In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. In a larger bowl, mix together flaxseeds and water until combined. Add melted margarine. Add soymilk and lemon zest; whisk to combine. Add dry ingredients to the wet and stir until just combined. Gently fold in the berries. Spoon mixture into muffin tins and top with streusel topping. Bake in preheated oven for 20 minutes, or until toothpick comes out clean.

maryrambin:

Delicious Dish - Vegan Blueberry Raspberry Muffins

Don’t these muffins look delicious?!!

I found them on reader De’s cooking blog called “Cooking For The Other Half” (cute name!) that focuses on a vegan and veggie lifestyle. She’s has a tumblr too.

For these Blueberry and Raspberry muffins, she’s transformed a Emeril recipe to be vegan.  Click here to see the whole post where she tells you her tricks in making normal recipes vegan.

Blueberry Raspberry Muffins

You will need…

  • 1/4 cup all-purpose flour
  • 2 tbsp margarine, softened
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • 1 tsp freshly grated lemon peel
  • 2 cups all purpose flour
  • 2/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 2 tbsp flax seeds + 6 tbsp water
  • 1/2 cup margarine, melted
  • 1 cup regular soymilk
  • 1 tbsp freshly grated lemon zest
  • 3/4 cup raspberries
  • 3/4 cup blueberries

Method…

  • Preheat the oven to 400 degrees F. Line a muffin tin with liners or grease.
  • To make the topping, mix together the first five ingredients in a bowl until crumbly. Set aside.
  • In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a larger bowl, mix together flaxseeds and water until combined. Add melted margarine. Add soymilk and lemon zest; whisk to combine. Add dry ingredients to the wet and stir until just combined. Gently fold in the berries. Spoon mixture into muffin tins and top with streusel topping.
  • Bake in preheated oven for 20 minutes, or until toothpick comes out clean.
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