~Blueberry Muffin~
Blueberry Muffin: Bake 25-30 minutes
Ingredients:
1/2 cup milk-free, soy free margarine at room temperature
1 cup plus 2 tablespoons of sugar
3 tablespoons of water, 3 tablespoons of oil, 2 teaspoons baking powder mixed together.
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon of salt
2 cups of flour
1/2 cup of water
2 1/2 cups of blueberries
1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg
Preheat your oven to 375 degrees. Line the muffin tin with paper liners. In a medium-size bowl. beat the margarine until the creamy. Beat the sugar
Ingredients:
1/2 cup milk-free, soy free margarine at room temperature
1 cup plus 2 tablespoons of sugar
3 tablespoons of water, 3 tablespoons of oil, 2 teaspoons baking powder mixed together.
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon of salt
2 cups of flour
1/2 cup of water
2 1/2 cups of blueberries
1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg
Preheat your oven to 375 degrees. Line the muffin tin with paper liners. In a medium-size bowl. beat the margarine until the creamy. Beat the sugar
until pale and fluffy. Beat it in the water, oil, and baking powder. Then, add the vanilla, remaining powder, and salt.
Fold it in half of the flour and half of the water with a spatula. Next, add the remaining flour and water. Fold in the blueberries. Scoop the batter into the muffin cups. Sprinkle the nutmeg-sugar. Bake it for 25-30 minutes or until the golden brown. Let the muffins cool slightly before serving.
Fold it in half of the flour and half of the water with a spatula. Next, add the remaining flour and water. Fold in the blueberries. Scoop the batter into the muffin cups. Sprinkle the nutmeg-sugar. Bake it for 25-30 minutes or until the golden brown. Let the muffins cool slightly before serving.
