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Blueberry Muffins with Crumb Topping

Ingredients (use vegan versions): 1 1/2 cups Flour (185g) 3/4 cup Sugar (150g) 1/2 teaspoon Salt (3g) 2 teaspoons Baking Powder (10g) 1/3 cup Vegetable Oil (80ml) 1 Ener-G Egg Replacer Egg 1/3 cup soymilk (80ml) 1 cup Blueberries (145g) CRUMB
TOPPING: 1/4 cup Sugar (50g) 1/8 cup (over full) Flour (20g) 2 tablespoons Soy Margarine (30g) 3/4 teaspoons Cinnamon (scant 2g) Directions: Preheat the oven to 400 degrees F (200C). Grease 12 muffin cups. Combine 1 1/2c. flour, 3/4c. sugar, salt, and baking powder. Make the Ener- G "egg". Pour the vegetable oil into a 1 cup measuring cup, then add the "egg" and enough soymilk to fill the measuring cup. Add to dry ingredients and mix well. Fold in blueberries, then place the batter into the greased muffin tin. Crumb topping: Mix 1/4c. sugar, 1/8c. flour (overfill the 1/8 cup), margarine, and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking. Bake about 25 minutes, until the topping and the tops of the muffins are golden. NOTE: Metric measurements represent conversions I did; the metric version of the recipe is untested. Serves: 12 Preparation time: 20 minutes prep, 25 minutes baking more Free recipe and All Free recipe

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Recipe of the day!

Blueberry Muffins with Crumb Topping

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