Print this page
Blueberry Crunch Muffins
 
 
Ingredients:

Makes 12 Muffins


1/3 cup Wholesome Sweeteners’ Organic Sucanat


¼ cup soy margarine, softened


1 cage-free egg white, beaten


2 cups organic unbleached flour


3 ½ teaspoons baking powder


½ teaspoon sea salt


1 cup soy milk


1 teaspoon vanilla extract


1 ½ cups frozen or fresh organic blueberries


Crunch Topping:


¼ cup soy margarine


½ cup Wholesome Sweeteners’ Organic Sucanat


1/3 cup organic unbleached flour


½ teaspoon cinnamon
 
Directions :
In a mixing bowl, cream Sucanat and soy margarine.  Add egg white; mix well.  In another bowl combine flour, baking powder, and salt; add to the creamed mixture alternately with soy milk.  Stir in vanilla.  Fold in blueberries.  Fill 12 paper-lined muffin cups two-thirds full.  In a small bowl, combine soy margarine, Sucanat, flour, and cinnamon until crumbly.  Sprinkle evenly over muffins.  Bake at 375 degrees for 25 to 30 minutes or until browned.
 
Source : Marilu Henner’s Healthy Life Kitchen and Marisol Rippy
 
Print this page