Agent Minty's Blog

Trying to be vegan and delicious!

Sorta-healthy blueberry muffins January 1, 2014

Filed under: Recipes — Agent Minty @ 5:42 pm
Tags: , , ,

Mrs. Minty summed up the current feeling perfectly a few days ago: “I am sick of treats.” While the homemade candy and cookies we have been eating all December were delicious, the feeling around here is that it’s time to get back to real food. I wanted to make something with a little fibre and nutrition in them, but still sweet enough to satisfy my over-stimulated sweet tooth.

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Blueberry muffins. Nothing too fancy, and almost everybody loves them.

Perfect for breakfast, or smeared with peanut butter as an afternoon snack. Light enough to feel like an easy start for anyone who has resolved to eat healthier in 2013.

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Sorta-healthy blueberry muffins – by Agent Minty, very loosely based on the Reduced-Fat muffins in Joy of Cooking

Makes 12 medium muffins

Pro tip: when making low-fat muffins, don’t use paper liners or the cooled muffins will stick to the liners and break apart when you try to unwrap them. Just bake them straight in the (well-sprayed) pan.

Ingredients:

  • 2 cups flour of your choice
  • 6 Tbsp white sugar
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 3 Tbsp ground flax
  • pinch of salt
  • 1 egg replacer whisked well into 1/4 cup water
  • 1 Tbsp melted margarine
  • 1 Tbsp melted coconut oil
  • 2 tsp olive oil
  • 1 cup plus 2 Tbsp almond milk
  • 1 tsp vanilla
  • 3/4 cup frozen blueberries (I like wild blueberries as they are smaller and distribute more evenly)
  • Cinnamon-sugar mix (optional)

Instructions:

  1. Preheat oven to 400F
  2. Whisk together flour, sugar, baking powder, baking soda, flax, and salt.
  3. Whisk up egg replacer and set aside.
  4. In a separate bowl, combine melted fats with a little bit of milk, stir, and add remaining milk.
  5. Add egg replacer mixture and vanilla to milk-oil mixture.
  6. Pour liquids into dry ingredients and stir with a spatula a few times until the mixture is moist but still very lumpy.
  7. Add blueberries and stir until evenly distributed. The dough will still be somewhat lumpy.
  8. Drop into greased muffin tins.
  9. If desired, lightly sprinkle tops of muffins with cinnamon sugar.
  10. Bake in centre of oven for 25-30 minutes, until an inserted toothpick comes out clean.

 

Happy new year, everyone! I hope you’re working towards whatever positive changes you want to make in your life!

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2 Responses to “Sorta-healthy blueberry muffins”

  1. liabanana Says:

    I can vouch for the deliciousness of these muffins!


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