Yes, you are seeing me put a post up back-to-back…. This week is a busy week, lots to make, share, and enjoy!
I really love joining in on the Muffin Monday fun hosted by the lovely BakerStreet. This week we made a fun, simple Donut Muffin. It is a muffin that can be adapted to your taste buds.
A few weeks ago I made a discovery, I am sensitive to milk….NOT cheese thank goodness…
So almond milk is my best friend these days, I love almond milk so much more then soy.
So today I decided to try to make a vegan muffin. I checked with my dear friend at Mis Pensamientos to see if I had a definitely made a true vegan muffin, SCORE!
Vegan Blueberry Donut Muffin –
1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/4 cup white sugar
1/2 cup brown sugar
1/3 safflower oil
1/2 cup applesauce
3/4 cup unsweetened almond milk
1 cup powdered sugar
2-3 Tbsp almond milk ( may need more)
Preheat oven to 350 degrees fahrenheit
Grease or use muffin liners to fill 12 hole muffin pan.
In large bowl combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
In medium bowl combine sugar, egg, oil and milk. Stir into dry ingredients, add 1/2 cup frozen or fresh blueberries, do not over mix.
Fill muffin cups 3/4 full. Bake for 20-25 minutes, depending on oven.
For glaze, mix powdered sugar and almond milk. Place muffins on rack with pan below rack, drizzle glaze over muffins, let sit.
Serving – 12 muffins
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Until next time, Come on in, Have a seat,