Food recipes
Vegan Blueberry Maple Cupcakes
Vegan Blueberry Maple Cupcakes Ingredients: wheat flour, white, all-purpose, unenriched seeds, flaxseed leavening agents, baking soda spices, cinnamon, ground salt, table milk, fluid, 1% fat, without added vitamin a a...
Vegan Blueberry Maple Cupcakes
Ingredients:
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking soda
spices, cinnamon, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
oil, olive, salad or cooking
vinegar, cider
vanilla extract
blueberries, raw
Directions:
Preheat oven to 375F and grease a 24-cupcake pan.
In a small bowl, mix together the milk and apple cider vinegar and set aside.
In a big bowl, sift dry ingredients together.
In a smaller bowl, mix wet ingredients together, including the milk mixture.
Pour the wet mixture into the dry mixture and stir until just combined.
Add the blueberries and stir until just incorporated into the batter.
Spoon batter into pan and bake for 12-15 minutes, until golden.
Cool for a dozen minutes before serving as the blueberries will be very hot.
Ingredients:
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking soda
spices, cinnamon, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
oil, olive, salad or cooking
vinegar, cider
vanilla extract
blueberries, raw
Directions:
Preheat oven to 375F and grease a 24-cupcake pan.
In a small bowl, mix together the milk and apple cider vinegar and set aside.
In a big bowl, sift dry ingredients together.
In a smaller bowl, mix wet ingredients together, including the milk mixture.
Pour the wet mixture into the dry mixture and stir until just combined.
Add the blueberries and stir until just incorporated into the batter.
Spoon batter into pan and bake for 12-15 minutes, until golden.
Cool for a dozen minutes before serving as the blueberries will be very hot.