They are low in calories and range in flavor. They’re best when they’re in season, from May through October. They belong to the family with relatives such as bilberries, cranberries, mountain laurel, rhododendron and the azalea and grow on a shrub. They could range the size of a pea to the size of a marble. For the vegan, this recipe provides. There are no animal products into this recipe. The whole grain pastry flour can be replaced with a purer alternative like ground buckwheat if you are a purist. The honey can be substituted maple syrup or by nectar. The flavor might be changed by these shifts in the recipe, but the excellent thing about recipes is that you could experiment and discover what works best for you.
1 cup flaxseed egg substitute 2 cups soy, rice or almond milk 1 cup apple cider sauce 1\/2 cups honey 1\/2 Tbsp vanilla extract 7 cups whole wheat pastry flour, sifted 2 Tbsp baking powder 1\/2 tsp baking soda 2 1\/2 cups blueberries, frozen and chopped in a food processor 2 1\/2 cups blueberries, frozen, whole Raw, unrefined sugar to spray on top. Sift the dry ingredients and set aside. Whip ingredients for 2 to 3 minutes on high speed. Blend the mix that is wet and folds in using a spoon. Spray muffin pans with vegetable or grapeseed oil cooking spray, or use muffin sheets or silicone muffin molds. Fill muffin cups 3\/4 full with batter using a cookie scoop Sprinkle a little bit of the raw sugar on top of each muffin before baking. Bake muffins at 375 degrees for about 25 minutes, or until cupcakes spring back when gently pressed Makes approximately 30 regular size muffins.