1/4 cup vegetable shortening
1/2 cup unsweetened applesauce
1/2 teaspoon salt
3/4 cup sugar
1/4 cup maple syrup
1 cups whole wheat flour
1 cup instant oatmeal
2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon vanilla
1/2 cup soymilk
2 cups fresh blueberries
2 Tablespoons flax seed meal
1/2 teaspoon nutmeg
zest of 1 orange
1 teaspoon vinegar
Topping:
1/2 cup instant oatmeal
1/4 cup turbinado sugar
1/4 cup vegetable shortening
Preheat oven to 350
In a large mixing bowl, combine apple sauce, shortening, soy milk, sugar, vanilla, maple syrup, and orange zest. Beat well.
In a second bowl, combine flour, oatmeal, baking powder, baking soda, flax meal, and nutmeg. Sift together. Fold blueberries to this mixture, making sure the berries are coated in flour.
Slowly mix in the dry ingredients to the wet. Add teaspoon of vinegar, lightly mix in.
Pour into greased or lined muffin tins.
Topping:
kneed together oatmeal, sugar, and shortening. It should be crumbly. sprinkle topping onto the muffins.
Bake at 350 for 35 minutes or until done.
| Yield: | 12 servings | |||
| Prep Time: | 0 hr 20 mins | |||
| Cook Time: | 0 hr 0 mins | |||
| Ready In: | 0 hr 0 mins | |||
| Category: | Desserts | |||
| Main Ingredient: | Fruits | |||
| Cooking Method: | Baking |
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| Nationality: | United States | |||
| Recipe Tags: | vegan | healthy | vegetarian | multigrain |
The muffins look really yummy. You are right, blueberries are in season and I think your recipe will be perfect to use them up. :)