Food recipes
Blueberry-Bran Muffins (Vegan)
Blueberry-Bran Muffins (Vegan) Ingredients: cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt wheat germ, crude oil, olive, salad or cooking yogurt, greek...
Blueberry-Bran Muffins (Vegan)
Ingredients:
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat germ, crude
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
rice, white, long-grain, regular, unenriched, cooked without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
blueberries, raw
Directions:
Preheat oven to 375 degrees.
In a medium bowl mix cereal, wheat germ, oil, soy-ghurt, milk and vanilla.
In a large bowl mix the flour, soy flour, baking powder, baking soda, salt, and sugar.
Pour the wet ingredients in with the dry ingredients and mix until just blended.
Gently fold in blueberries.
Once again, make sure they're thawed and relatively dry or your muffins will be blue and wet.
Fill lined muffin tins 2/3 way full and bake for 22-25 minutes.
You may have to bake them a little longer because my oven is extremely hot, so I only bake them for 22.
Ingredients:
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat germ, crude
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
rice, white, long-grain, regular, unenriched, cooked without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
blueberries, raw
Directions:
Preheat oven to 375 degrees.
In a medium bowl mix cereal, wheat germ, oil, soy-ghurt, milk and vanilla.
In a large bowl mix the flour, soy flour, baking powder, baking soda, salt, and sugar.
Pour the wet ingredients in with the dry ingredients and mix until just blended.
Gently fold in blueberries.
Once again, make sure they're thawed and relatively dry or your muffins will be blue and wet.
Fill lined muffin tins 2/3 way full and bake for 22-25 minutes.
You may have to bake them a little longer because my oven is extremely hot, so I only bake them for 22.