Peta blueberry poppy seed muffins

Yield: 1 dozen

Measure Ingredient
2 cups Flour
⅓ cup Sugar
2 teaspoons Baking powder
1½ teaspoon Poppy seeds
¼ teaspoon Salt
1 cup Soy milk
4 tablespoons Margerine; melted
\N \N Egg replacer equiv of 1 egg, beaten
¼ teaspoon Grated lemon rind
1 teaspoon Lemon juice
1 cup Fresh or frozen blueberries thawed and drained

Preheat the oven to 400 degrees. Lightly oil muffin pan.

Combine flour, sugar, baking powder, poppy seeds, and salt in a large bowl and stir until well blended. Add the soy milk, margerine, egg replacer, lemon rind and lemon juice and stir until moistened. Fold in blueberries.

Spoon the batter into the muffin pans, filling the cups ⅔ full.

Bake for 20-25 mins, or until the muffins are golden brown.

From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood

Submitted By LISA GREENWOOD On 07-24-95

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