Blueberry Muffins
- 3/4 cup whole wheat pastry flour
- 3/4 cup unbleached white flour
- 1/2 cup cornmeal
- 1 Tbsp. baking powder
- 1/4 tsp. sea salt
- egg replacer (equivalent to 1 egg)
- 1 cup rice or soy milk
- 1/3 cup maple syrup
- 1 cup fresh or frozen blueberries
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Preheat oven to 350 F. Mix all dry ingredients. In another bowl, mix all the wet ones. Stir the wet into the dry without over-mixing. Oil a muffin tin and spoon in the batter, filling the cups 2/3 full. Bake for 20 to 25 minutes. |
