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blueberry muffins

-excerpted from Lenore's Natural Cuisine cookbook

Blueberries burst in your mouth with this sensational breakfast option. Moist and light, they make a scrumptious snack any time!

wet ingredients

1/4 cup canola oil
   1 cup rice or soy beverage
1/2 cup maple syrup
   1 tsp. natural vanilla flavor
dry ingredients

1/4 tsp. unrefined sea salt
1 1/2 cups whole wheat pastry
   1/2 cup cornmeal
      1 TBS. Rumford baking
   1/4 cup oat or wheat bran
      2 TBS. EnerG egg replacer
      1 cup blueberries, rinsed


1. Preheat oven to 400.
2. Combine wet ingredients and salt in a blender. Blend until mixture
    becomes a uniform color.
3. Combine dry ingredients, except blueberries, in a mixing bowl.
    Mix well with a whisk. 
4. Pour wet ingredients into dry ingredients, mixing lightly with a
5. Add blueberries. Stir gently.
6. Fill oiled muffin tins to the top.
7. Bake at 400 25-30 minutes.
8. Muffins are done when a toothpick inserted in the middle comes
    out dry and muffins are golden brown.


*Substitute raspberries or blackberries for blueberries.
*Substitute 2 TBS. arrowroot powder or chickpea flour for
EnerG egg replacer.
*Substitute unrefined corn oil for canola oil.

cook's tips

*Over mixing tends to make a heavy muffin. Only stir until flour is absorbed into the wet mixture. Small lumps will not ruin the
*Buy a flat of unsprayed blueberries when they are in season. Freeze them, unwashed, in Ziploc bags. You will have fresh
     berries, even in the winter!


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