Food recipes
Whole Wheat No Egg Blueberry Jam Muffin
Whole Wheat No Egg Blueberry Jam Muffin Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate soymilk, original and vanilla, unfortified sugar...
Whole Wheat No Egg Blueberry Jam Muffin
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soymilk, original and vanilla, unfortified
sugars, granulated
blueberries, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat oven to 350F (180 degree C).
Sift baking powder and flour, mix well.
In a bowl combine milk with sugar and oil, whisk lightly.
Add flour mixture into the milk mixture bowl, mix together.
Pour batter halfway into muffin tins ( be sure to grease it with some coconut oil ).
Add 1 tbsp of jam to each muffin batter, just drop it in the middle, pour the leftover batter on top.
Bake for 20-25 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soymilk, original and vanilla, unfortified
sugars, granulated
blueberries, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat oven to 350F (180 degree C).
Sift baking powder and flour, mix well.
In a bowl combine milk with sugar and oil, whisk lightly.
Add flour mixture into the milk mixture bowl, mix together.
Pour batter halfway into muffin tins ( be sure to grease it with some coconut oil ).
Add 1 tbsp of jam to each muffin batter, just drop it in the middle, pour the leftover batter on top.
Bake for 20-25 minutes.