Blueberry Orange Muffins

5 Aug

Just so you know – these puppies were adapted from The Joy of Vegan Baking. Yields 12 muffins.

Ingredients:
1 cup whole wheat flour
1 cup white flour
1 1/2 tsp baking soda
1/2 tsp salt
zest of one clementine (Hey, it’s what I had in the house! and “Blueberry Clementine Muffins” don’t sound as good!)
3/4 cups sugar
1 cup non-dairy milk
1/3 cup grapeseed oil (again, it’s what I had, but you can use canola instead)
1 tsp orange extract (or any other citrus extract you may have, like lemon)
1 tbsp distilled white vinegar
1 1/2 cups fresh blueberries

Directions
-Preheat oven to 400, and prepare muffin tin (either put int he muffin cup liners, or grease the pan if it isn’t non-stick)
– In a medium bowl, mix the flour, baking soda, zest, salt
– In a large bowl, mix the sugar, milk, oil, extract, and vinegar
– Add flour mixture to wet mixture and stir until “just mixed”
– Gently fold in the blueberries using a spatula
– fill the muffin tins about 2/3 full and bake for about 20 minutes

And lastly, since I was too lay to take a picture of these muffins, here is a picture of the ADORABLE cupcakes our dear friend Amanda baked and decorated for us at our last ever dinner in Waterloo.

Aren’t they just DARLING??

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One Response to “Blueberry Orange Muffins”

  1. Jessica August 11, 2010 at 11:16 pm #

    Those cupcakes are sooo adorable!!! Oreos in the middle! Great job Amanda!!

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