This recipe is very special to me. It is the first vegan baking recipe I created. I have learned so much since I first came up with this recipe 4 years ago, but I still love it. It is also very adaptable. If you want to make chocolate chip muffins, just swap out the berries for the chips. I like to use sweetened milk and vanilla yogurt. However, unsweetened milks and plain yogurt are just as fine to use. These muffins are great on a weekend morning when you want to relax with your coffee and read the paper. They are also great for a grab and eat on your way out the door. Prep Time: 15 minutes Bake Time: 15-20 minutes Yield: 12 regular muffins or 6 jumbo muffins Ingredients Batter: 2¼ plus 2 TBL flour, divided ¾ cup sugar 1 TBL baking bowder 1/8 tsp salt 1¼ cups
November 1, 2013
