Muffin Success!

Yesterday morning I decided to make blueberry muffins. I had found what seemed to be a good recipe and was excited to try them out. Though my previous baking attempts were somewhat of fails, I was hoping for this time to be better, and thankfully it was. I made twelve, and they are already gone. Many friends got to try them and all seemed to enjoy them (or at least pretended to), so I was happy with the outcome. Here is a picture of how they turned out:

Recipe:
-3/4 c. whole wheat flour, 3/4 c. unbleached white
-3/4 c. granulated sugar
-1/2 tsp. sea salt
-2 tsp. baking powder
-1/3 c. vegetable oil or applesauce (I used vegetable oil)
-1 Flax Egg**
-1/3 c. soy milk (plus OJ for extra liquid)
-1 c. blueberries

Crumb Topping:
-1/4 c. sugar
-1/8 c. whole wheat flour
-1 Tbsp. vegan butter (I use Earth Balance)
-3/4 tsp. cinnamon

**Flax Eggs: Blend 1/3 c. ground flaxseeds with 1 c. water. The gooey mixture is equivalent to 6 eggs. 1 egg (required for this recipe) is about 3 Tbsp. of the mixture. Refrigerate the extra.

Directions: Preheat oven to 400 degrees. Combine flour, sugar, salt, baking powder. In a separate measuring cup pour vegetable oil, flaxseed egg, and milk. Add wet ingredients to dry and mix well. If batter is thick, add OJ or more soy milk until it becomes pourable, but not too runny. Fold in berries. Grease muffin pan or use paper liners and distribute batter evenly. For crumb topping, mix all ingredients, and get out all butter lumps, then evenly distribute over batter. Bake 15-20 minutes.
(Recipe from vegancoach.com)

These are definitely worth trying, and I hope you enjoy!
Maggie