Try this vegan zero cholesterol version of the classic blueberry muffin recipe.
| Servings |
1 muffin
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 188 | 0mg | 1g | 22g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.34 | Water saved (gallons) [animal consumption only] |
 |
1.2 | Manure (pounds) not deposited into the environment |
 |
1.3 | Grains / feed (pounds) not consumed by animals |
 |
3.0 | Methane (gallons) not created by animals |
 |
36.5 | CO2 (pounds) not released into the atmosphere |
 |
.004 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
Ingredients
- 1/2 C vegetable oil
- 3/4 C soy milk
- 1 egg replacer
- 2 C flour (unbleached all purpose)
- 1/3 C granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 C blueberries (fresh)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
|
Instructions
- In a large bowl, combine the oil and milk with the egg replacer.
- Add the remaining ingredients and stir until just moistened.
- Fill 12 medium muffin tins (bottoms greased) about 3/4 full with the batter; bake at 400 degrees for 20 minutes or until golden brown.
Recipe Notes
Cover and refrigerate for up to one week; freeze for up to six months.
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