Muffins are a kind of fast-made bread, baked in several small pieces so they can be enjoyed by one person. Cupcakes look similar to tartlets, but airy and fluffy, with no frosting and less sweet. In the recipes for vegan muffins, the eggs are usually replaced with ingredients such as flax, starch and fruit puree.
vegan muffins with avocado
What do vegan advocates eat when looking for sweets? These great blueberry muffins, of course.
juicy blueberry muffins
1 cup coconut milk (or soy milk)
1 teaspoon of lemon juice
2 cups of universal flour
2 Â½ teaspoons of baking powder
Â¼ teaspoon of soda
Â½ teaspoon potash (or salt)
Â½ cup + 2 tablespoons granulated sugar
Â¼ cup + 2 tablespoons coconut oil, liquid
1 teaspoon of vanilla extract
Cup of a lemon
1 Â½ to 2 cups fresh blueberries
Preparation of blueberry muffins
1. Preheat oven to 190 â„ƒ. Lay the muffin mold and baking paper cups aside.
2. In a small bowl, combine the lemon juice with the coconut milk or soy milk. Set aside and wait until the milk foams (the foaming is better with soy milk)
3. In another bowl mix together flour, baking powder, baking soda and salt. Set aside.
4.Mix sugar, coconut oil, lemon zest, vanilla extract in a third large bowl. Add the coconut milk and lemon juice mixture and stir. Gradually stir in the dry ingredients and mix well (but do not mix â€“ a few lumps are okay). Carefully stir in the blueberries.
5. Using a spoon, fill the dough into the muffin molds approximately Â¾ full. Approximately Bake for 20-25 minutes. Do the toothpick sample.
6. Take out of the oven, let cool and then remove the muffins from the muffin form
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