Peta blueberry poppy seed muffins
1 dozen
Ingredients
| Quantity | 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 |
| 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 |
Directions
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